Mango Turmeric Amaranth Parfait (gluten-free & vegan)
Serves: 2 servings
  • Amaranth layer:
  • 2tbsp raw amaranth (3/4 cup once popped)
  • Coconut layer:
  • 125g coconut yoghurt (1/2 cup)
  • 60ml coconut cream (1/4 cup)
  • Mango turmeric layer:
  • 1 large mango
  • 1" fresh turmeric
  • ½" fresh ginger
  • ¼tsp cinnamon
  • Topping:
  • coconut flakes
  • edible flowers
  1. 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. Scoop into a bowl and repeat with the next 1tbsp of amaranth. You will need only 2tbsp for the recipe, but I recommend to make more and save some for later. It's messy and expect some of the amaranth to come out of the pan. You could use lid if you like, but I find it's difficult to keep an eye on it once covered. Experiment with what works best for you.
  2. To make the coconut layer simply whip coconut yoghurt with coconut cream and set aside.
  3. 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.
  4. 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 or any other toppings of your choice.
  5. Enjoy!
Recipe by Nirvana Cakery at