<\/p>\n\n\n\n
1. Preheat the oven to 177 degrees C.<\/p><\/div><\/div>\n\t<\/div>\n\t
2. Place the coconut flakes on a baking tray. Toast the coconut until golden brown and fragrant, about 5-7 minutes.<\/p><\/div><\/div>\n\t<\/div>\n\t
3. Segment Florida Grapefruit and set aside.<\/p><\/div><\/div>\n\t<\/div>\n\t
4. Toast amaranth, pour the dry grains (don’t rinse) into a dry pan. <\/p><\/div><\/div>\n\t<\/div>\n\t
5. Set the pan over medium-high heat until they gently pop, usually about 3 to 5 minutes.<\/p><\/div><\/div>\n\t<\/div>\n\t
6. Spoon 61 g yoghurt into the bottom of each glass or Mason jar.<\/p><\/div><\/div>\n\t<\/div>\n\t
7. Top with a few segments of Florida Grapefruit, 1 tablespoon popped amaranth, 1 ½ tablespoons toasted coconut and 1 teaspoon honey.<\/p><\/div><\/div>\n\t<\/div>\n\t
8. Repeat to create another layer.<\/p><\/div><\/div>\n\t<\/div>\n\t
9. Top each glass with extras and sprinkle the remaining coconut on top.<\/p><\/div><\/div>\n\t<\/div>\n<\/div>\n<\/body><\/html>\n\n\n\n
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