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Heat up deep medium size pot and lower the temperature to medium. Add 1 tablespoon 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 1 tablespoon of amaranth. You will need only 2 tablespoons 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.
To make the coconut layer simply whip coconut yogurt 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 favorite sweetener.
To assemble prepare 2 small serving glasses. Spoon 2 tablespoons of amaranth into the glass, top with 2 tablespoons of coconut yogurt and 2 tablespoons of mango puree. Repeat with another layer. Top with coconut flakes or any other toppings of your choice.