Start by making the strawberry glaze. In a small saucepan over medium-high heat, add the strawberries, maple syrup, and lemon juice. Bring the mixture to a boil, then turn down to medium heat and let simmer for a few minutes, until the strawberries have softened. Mash strawberries with a potato masher or fork and simmer for another 8-10 minutes. Transfer to a bowl or heat-safe jar to cool.

While the glaze is cooling, make the smoothie. Add all smoothie ingredients, except coconut cream, to a high-powered blender and blend until smooth. I recommend using a blender with a tamper to push the ingredients toward the blades while blending. Otherwise, stop to scrape down or stir the ingredients as needed. Add additional splashes of milk as needed to help blend. The consistency should be very thick and creamy.

To assemble, smear coconut cream around the sides on the inside of your serving glass. Scoop some of the strawberry glaze into the bottom of the glass and smear more around the sides. You may have leftover strawberry glaze. Pour the smoothie in the glass and enjoy immediately.