Make the coconut whipped cream. Scoop out the coconut cream into a blender, reserving any of the coconut water from the can. Add powdered sugar and vanilla. With the lid on, blend until smooth. Add a little bit of reserved coconut water, if necessary. Empty into a bowl and place in the freezer to chill. If you are making the coconut whipped cream more than a few minutes in advance, store it in the fridge, not freezer, until you need it.

Melt the chocolate in a double boiler* or in the microwave. In a double boiler, it may take about 5 to 8 minutes. Remove from heat when there are still a few chunks of chocolate visible and stir to melt. If using a microwave, place chocolate in a microwave-safe bowl and microwave for 30 seconds on high. Remove and stir. If it needs more time, continue to microwave in 10-second intervals. Over-cooking chocolate will cause it to seize up, and there is no fix for that, which is why the double boiler method works best in my opinion. (*You can make a double boiler by placing a small glass or metal bowl over a small pot of simmering water, not touching the water.) Let the chocolate cool slightly before using.

Into the bowl of a food processor, scoop out the flesh of the avocados. Add the syrup, espresso, salt, vinegar and lemon juice. Pulse to combine. Add the slightly cooled melted chocolate and blend until smooth. Add about 1 to 1-1/2 cups of the whipped cream, (reserving the rest for layering the parfaits) to the food processor and pulse to combine; the mixture will lighten in color and thickness.

To serve, choose a clear glass and create alternating layers of mousse and whipped cream. In season, accent with a fresh strawberry or raspberry.