Combine coconut cream and kiwis in a high speed blender until smooth.
Remove 1/4 cup of mixture and mix in a small bowl with the cornstarch.
Combine all ingredients in a small saucepan. Heat to just below a boil. The mixture should thicken and form a ribbon when spooned across the surface.
Remove from heat for 15 minutes. Taste and add more maple syrup if needed.
Transfer to glass bowl. Place plastic wrap across the surface to prevent a film from forming. Refrigerate for a minimum of 6 hours.
Refrigerate a can of coconut cream overnight. Place metal or glass bowl and beaters in freezer for 10 minutes before using.
Combine coconut cream and powdering sugar in chilled bowl. Mix in strawberry puree. Store in refrigerator until used.
Layer section of angel food cake, then kiwi curd, then strawberry cream. Repeat as desired.