In 1-quart saucepan, stir together sugar and water. Heat to boiling on high, stirring occasionally; stir in blueberries and lemon juice. Remove from heat. Let cool completely.

In large bowl, with mixer on medium speed, whip cream until soft peaks form. Gently fold in cooled blueberry mixture.

Place a single layer of angel food cake on bottom of 1 canning jar. Top with 2 tablespoons strawberries, then 2 tablespoons blueberry whipped cream. Repeat layering of cake, strawberries, and whipped cream. Repeat with remaining 7 jars. Serve immediately, or replace screw caps and refrigerate up to 1 day. Before serving, top each parfait with 1 tablespoon coconut.