Name: Amaranth Parfait recipe by Tarushi Rastogi at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 2tbsp raw amaranth (3/4 cup once popped); 125g coconut yoghurt (1/2 cup); 60ml coconut cream (1/4 cup); 1 large mango; 1 fresh turmeric; ½" fresh ginger; ¼tsp cinnamon; Coconut flakes

Ingredients Serving: 2

2tbsp raw amaranth (3/4 cup once popped)
125g coconut yoghurt (1/2 cup)
60ml coconut cream (1/4 cup)
1 large mango
1 fresh turmeric
½" fresh ginger
¼tsp cinnamon
Coconut flakes

Instructions

Heat up deep medium size pot and lower the temperature to medium. Add 1tbsp of amaranth and stir or toss continuously until most of the grains have popped. It'll look white once ready and only takes few seconds, don't let it start to brown.
To make the coconut layer simply whip coconut yoghurt with coconut cream and set aside.
To make the mango layer, peel and slice mango, turmeric and ginger. Add everything into blender with the cinnamon and blend until smooth. Taste if it's sweet enough for you, if not you can add 1tsp of your favourite sweetener.
To assemble prepare 2 small serving glasses. Spoon 2tbsp of amaranth into the glass, top with 2tbsp of coconut yoghurt and 2tbsp of mango puree. Repeat with another layer. Top with coconut flakes.

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