Open the chilled coconut milk can without shaking it. Scoop out only the thick white cream from the top into a mixing bowl, leaving the clear liquid behind (save it for smoothies).
Add powdered sugar and vanilla extract to the coconut cream. Whisk vigorously for 1-2 minutes until light and fluffy with soft peaks that hold their shape.
In a separate bowl, combine the diced pineapple and mango. Drizzle with honey and sprinkle with lime zest, then toss gently to coat the fruit evenly.
Toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until golden and fragrant. Remove from heat immediately to prevent burning.
To assemble, spoon 2-3 tablespoons of the fruit mixture into the bottom of each of 4 clear glasses or mason jars.
Add a generous dollop of whipped coconut cream on top of the fruit layer, spreading it gently to the edges.
Repeat the layers once more: fruit mixture, then coconut cream, finishing with cream on top.
Sprinkle toasted coconut over each parfait and garnish with a mint sprig. Serve immediately or refrigerate covered for up to 8 hours before serving.
