Raspberry Coconut Layered Dessert

For the layered dessert, mix the amaranth pops with the natural yogurt and 2-3 tablespoons of honey. Let sit for about 30 minutes so that the amaranth pops soak up some of the yogurt.

Meanwhile, carefully wash and dry the raspberries and mix with the remaining honey and vanilla sugar. The berries should remain mostly whole!

Now toast the coconut flakes in a pan (without oil) just long enough for them to begin to smell fragrant and take on a slight color.

Divide the yogurt-amaranth mixture into glasses, cover with the marinated raspberries and add the coconut flakes on top.

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