In a bowl, mix the pecans, maple syrup and salt. Make sure everything is coated well.
Spread the nuts onto a lined baking sheet and bake for about 10 minutes, stopping halfway through to shake the pan. Let the nuts cool.
Make sure your unopened can of coconut milk has been chilling overnight in the fridge. Open the can and scoop out the fatty white part. Put it in a mixing bowl with the vanilla. Using a whipping attachment, whip the coconut into a cream. This should take a few minutes.
Once the coconut milk is whipped into a cream, you are ready to assemble the parfaits.
I started with a layer of cream, then a layer of nuts , more cream, and top it with fruit. You can really assemble them any way you like. I also think these would be just as good without the the nuts.
These parfaits will probably keep 4 days in the fridge. More if you keep the fruit and cream separate until you are ready to eat them. Enjoy!