Preheat the oven to 350° F and grease a baking sheet.
Cream together the coconut oil and maple syrup.
Add the banana and mash together.
Add the almond milk and chia seeds; mix well and let sit a couple minutes.
Add the coconut flour, tapioca starch, and baking soda. Mix well.
Divide the batter between 5-6 drop biscuits on the baking sheet.
Bake for about 20 minutes and let cool.
In a bowl, mix together the coconut cream and maple syrup.
Serve the shortcakes with coconut cream and sliced strawberries.