In saucepan, combine cornstarch and brown sugar. Whisk in coconut drink; bring to boil over medium heat, whisking constantly. Reduce heat; cook, whisking, for about 2 minutes or until custard is thickened and smooth.
Stir in vanilla. Transfer to bowl and cover with plastic wrap directly touching the surface. Refrigerate for 1 hour.
Stir sprinkles into cooled custard. Divide 1 cup (250 mL) cake cubes among 4 parfait glasses. Layer half of the custard and half of the berries over top. Repeat layers.