15 minutes prep time
½ cup Olivenation sweetened coconut
1 cup plain yogurt
1/4 cup raw amaranth
4 teaspoons organic honey
Preheat the oven to 350°F and toast the coconut until golden brown and fragrant, about 5-7 minutes.
To segment the grapefruit, trim off the top and bottom of the grapefruit so each end is flat. Place the edge of a sharp knife just inside the border where the pith meets the pulp and slice down and out, following the shape of the fruit. Repeat until the grapefruit is peeled. Then gently cut the segments of fruit with a sharp knife by slicing towards the core as close as possible to the membranes that separate the segments. Set segments aside.
To toast the amaranth, pour the dry grains (don't rinse) into a dry pan. Use a taller pan as they jump as they pop. Set the pan over medium-high heat until they gently pop, usually about 3 to 5 minutes.The grains won't grow in size, but they'll turn white like tiny beads of popcorn. Because of their small size, they can burn quickly so be sure to watch the pan closely. It's inevitable that not every single grain will pop. If you wait for them to do so, you'll likely burn the brunt of them, so if most of them have popped and some remain golden brown, pull the pan off the heat. They'll be crunchy and delightful regardless.
Spoon 1/4 cup yogurt into the bottom of each glass. Top with a few segments grapefruit, 1 tablespoon popped amaranth, 1 1/2 tablespoons toasted coconut and 1 teaspoon honey. Repeat to create another layer. I usually have a few slices grapefruit left at the very end, so I top each with the extras and sprinkle the remaining coconut on top. Enjoy soon after assembly. Don't assemble parfaits until ready to enjoy as the amaranth will get soggy if it sits amongst the yogurt and honey for too long.
Recipe and photo adapted from thekitchn.com