To make the “yogurt”:

1. Sprinkle the grass fed gelatin over about half a cup of the coconut milk. Set aside.
2. Pour the remaining coconut milk into a saucepan and whisk in the raw honey, vanilla extract and lime juice.
3. Turn the burner to low and add the gelatin mixture to the pan. Gently warm the coconut milk until warm, whisking until the gelatin is combined and lump free.
4. Pour the gelatin mixture into a bowl, then cover and refrigerate it for at least an hour.
5. When the “yogurt” mixture has set (it will be gelled, but not solid), add it to a blender and process until smooth. Add the blueberries and pulse to combine.

To make the peach layers:

1. Add the peaches, lemon juice, raw honey and basil leaves to a saucepan.
2. Cook over low heat for about 15 minutes, until the peaches release their juices and thicken slightly.
3. Remove from heat and take out the basil leaves.
4. Put the peaches in the refrigerator to cool.

To assemble the parfaits:

1. For smaller, dessert sized parfaits, divide the “yogurt”, peach & granola layers between 4 glasses or bowls.
2. For larger, breakfast sized parfaits, divide the “yogurt”, peach & granola layers between 2 glasses or bowls.