Break up the graham crackers and add them to the bowl of a food processor. Pulse until they’re fine crumbs. You can also place them in a freezer bag and roll over them with a rolling pin if you don’t have a food processor. 

In a large saucepan, whisk together the canned coconut milk, coconut beverage, eggs, sugar and cornstarch until combined. Turn to the stove on and heat the mixture over medium-low heat. 

Stir the mixture constantly until it becomes thick. This may take up to 20 minutes. Once the pudding has thickened remove it from the heat and run it through a strainer (if needed) and into a bowl. Stir in the toasted coconut flakes, coconut extract and vanilla extract. Place a piece of plastic wrap directly onto the pudding and refrigerate until it’s cold.

To assemble the parfaits, add a couple tablespoons of the graham cracker crumbs to the bottom of a small glass, jar or bowl. Top the crumbs with 1/4 - 1/2 cup of the pudding or however much you'd like. Finish the parfaits another tablespoon of graham cracker crumbs, a dollop of coconut whipped cream and a sprinkle of toasted coconut flakes.