Add the whole Oreo cookies (no need to remove the cream centers) to the food processor and process into crumbles. Set aside.
For the Kahlua chocolate ganache, heat up the ¾ cup coconut cream to a simmer. Break up the chocolate into pieces and place into a bowl. Pour the heated coconut cream over the top and leave for a minute to allow the chocolate to melt. Whisk it up with a hand whisk into a smooth chocolate sauce. Add the Kahlua and whisk again and then set aside.
Remove the two cans of coconut cream from the refrigerator, being careful not to shake them. Open the cans carefully and you'll see the cream section will have risen to the top. Scoop out only this cream section of each can into a mixing bowl, leaving the watery section behind.
Add this to the bowl of your stand mixer and whip it until it reaches a whipped cream consistency. Then add the powdered sugar and whip it up again.
When the cream is whipped, scoop out a ¼ cup of the whipped cream and mix it in with the Kahlua chocolate ganache. Then place the chocolate ganache and the whipped cream (separately) into the fridge to firm up for a while.
When the chocolate ganache has thickened (it will get very thick, like a chocolate mousse), then you're ready to layer your parfaits.
Take your glasses and layer first Kahlua chocolate ganache, then a layer of whipped coconut cream, then a thick layer of crushed cookies, then Kahlua chocolate ganache again, then whipped cream again and finish with some cookie crumbles.
Depending on the size of your glasses you should get 4 parfaits or maybe even 6. With the size of the glasses pictured, you would get at least 4.
Serve with a sprig of mint on top for decoration.