First, you will need to make sure your coconut milk has chilled overnight so it is well thickened so it can be whipped into cream. I like to chill my can 1-2 days to really get it thick. Scoop out only the thickened cream and you should get 1 cup. Add to a bowl and whip for a few minutes until light and fluffy.

Add the syrup, lime juice, lime zest, Sunwarrior Supergreens (if using) and salt and whip again a few minutes. Place in the fridge to thicken some while you make the granola.

Preheat your oven to 325 degrees and line a sheet pan with parchment paper.

For the granola, add the oats, salt and cinnamon (if using) and stir until mixed well.

In a separate bowl, combine the syrup, sunbutter and molasses and stir until completely smooth. Pour over the dry ingredients and stir everything together until it all becomes wet and sticky.

Spread the granola out evenly and flat over the pan. Bake on the bottom rack for 15 minutes. Remove and stir the granola around from underneath the bottom so it can cook evenly. Place back in the oven for 8-10 minutes until nice and golden, watching closely so the edges don't burn. Remove and let cool for 10-15 minutes to crisp up.

To make your parfaits, simply add the chilled coconut cream, granola, blueberries alternating layers. I also added some extra lime zest for extra citrus flavor. Enjoy right away!