Open the chilled coconut cream cans without shaking and scoop out only the thick white cream into a mixing bowl, leaving the clear liquid behind. Beat with an electric mixer on medium speed until fluffy, about 2 minutes.

Add the powdered sugar and vanilla extract to the whipped coconut cream and beat until stiff peaks form, about 1 minute more. Transfer to a piping bag with a large star tip or a zip-top bag with the corner snipped off. Refrigerate while preparing the lime curd.

In a medium saucepan, whisk together the egg yolks, granulated sugar, lime juice, and lime zest over medium-low heat. Cook, stirring constantly with a silicone spatula, for 6-8 minutes until the mixture thickens enough to coat the back of a spoon.

Remove the lime curd from heat and immediately stir in the cubed butter until fully melted and incorporated. Strain through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Press plastic wrap directly onto the surface and refrigerate for at least 1 hour until completely chilled.

Toast the coconut flakes in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden brown and fragrant. Transfer to a plate to cool completely.

To assemble, layer each serving glass starting with 2 tablespoons graham cracker crumbs, then 2 tablespoons lime curd, followed by a layer of whipped coconut cream piped or spooned on top.

Add a layer of diced mango and pineapple, then repeat the layering process one more time, ending with a generous swirl of coconut cream on top.

Garnish each parfait with toasted coconut flakes, a few pieces of fresh fruit, and a small lime zest curl. Refrigerate for at least 30 minutes before serving to let the flavors meld together.