Grapefruit Yogurt Parfait with Toasted Amaranth

1. Preheat the oven to 177 degrees C.

2. Place the coconut flakes on a baking tray. Toast the coconut until golden brown and fragrant, about 5-7 minutes.

3. Segment Florida Grapefruit and set aside.

4. Toast amaranth, pour the dry grains (don’t rinse) into a dry pan. 

5. Set the pan over medium-high heat until they gently pop, usually about 3 to 5 minutes.

6. Spoon 61 g yoghurt into the bottom of each glass or Mason jar.

7. Top with a few segments of Florida Grapefruit, 1 tablespoon popped amaranth, 1 ½ tablespoons toasted coconut and 1 teaspoon honey.

8. Repeat to create another layer.

9. Top each glass with extras and sprinkle the remaining coconut on top.