Gluten-free S'mores Chia Seed Parfait

1 Add the room temperature can of coconut milk, the chia seeds, maple syrup, cocoa powder and salt to a blender and blend on high for 20 seconds. Scrape down the sides and blend on high for an additional 20 seconds. Let the chia pudding cool for 2 to 3 hours in the refrigerator.
2 Scrape the coconut cream out of the refrigerated can of coconut milk and into the cold mixing bowl and add the honey. Using a whisk attachment, whip the coconut cream for 2 to 3 minutes until it is light and fluffy.
3 To assemble the parfait, divide the graham cracker crumbs amongst three serving dishes.
4 Divide the chocolate chia pudding over top of the graham crackers crumbs and top with the coconut whip.
5 Dust with cocoa powder or cinnamon to serve.