Stir together sugar, corn starch and salt in a saucepan over medium heat. Stir in coconut milk until smooth. Stirring constantly, bring to a boil. Continue to stir and allow pudding to boil for 1 minute. Remove from heat, stir in cream of coconut, lime juice and vanilla; set aside to cool. (Makes about 2 cups of pudding.) Cool to near room temperature; about 20 to 30 minutes.

To assemble the parfaits, layer 1 tablespoon cookie crumbs, 2-1/2 tablespoons pudding and 2-1/2 tablespoons fruit into each of 12 (3-ounce) mini parfait glasses.

Cover and refrigerate until ready to serve. Top with whipped topping, if desired.

*Unsweetened rice milk or almond milk can be substituted for the coconut milk.

**Use Gluten-Free Sugar Cookies recipe OR purchased cookies.