Add milk and contents of package of coconut pudding to small saucepan over medium-high heat; whisk to combine. Cook, whisking occasionally, until milk mixture thickens and comes to boil, about 5 minutes. Transfer pudding to medium heat-proof bowl; refrigerate until just chilled.
To assemble parfaits, line up eight glass cups (about 4-6 oz. each). Spoon 2 tbsp. pudding on bottom of each cup. Top with ¼ cup chopped strawberries 2 tbsp. chopped banana and 2 tbsp. crushed Maria cookies. Continue layering with 2 tbsp. pudding and ¼ cup blueberries. Garnish with flaked coconut.
Serve immediately, or refrigerate, covered, for up to 1 day. Serving size: 1 parfait