Add your grahams or vanilla cookies to a blender and blend until crumbly. Pour into a side bowl and set aside.
Open your chilled can of coconut milk. Scoop out 1/3 cup and place in a small bowl. Microwave that chilled coconut milk until the liquid is melted, but do not overcook. Place the can of remaining coconut milk back in the fridge.
Add to a blender: tofu, 1 banana, cinnamon, salt, the 1/3 cup of melted coconut milk, agave or maple syrup. Blend until silky.
You can either pour the pudding directly into a bowl and chill until firm. OR if using the corn starch (advised) - Pour the pudding mixture into a small sauce pot. Whisk in the corn starch. Bring the liquid to a low boil while constantly stirring. Then reduce heat and keep stirring until the pudding visibly thickens. Turn off the heat and keep whisking. Set aside.
Chill the pudding in the fridge at least ten minutes before assembling your parfaits. (If you do not use the corn starch the pudding will need at least an hour to firm up.)
Whip up the coconut whipped cream using the remaining chilled coconut milk in the can.
Assemble parfaits.. Add crumbles, banana slices, whipped cream, pudding and repeat. Sprinkle optional cinnamon on top to serve.