Mix the amaranth and yogurt. Stir in 2 tablespoon agave syrup. Wash and drain the raspberries. Add 1 tablespoon agave syrup to the berries and stir in. Add the vanilla and stir.
Roast the coconut flakes in a pan at a low temperature without fat until they take on a light color. Mix with the rest of the agave syrup.
Layer the ingredients in a glass as follows: berries, yogurt, berries, yogurt and toasted coconut flakes. If you want, you can drizzle a few drops of agave syrup over it.
Tip: Instead of agave syrup, maple syrup also tastes very good. Instead of soy yoghurt you can use other vegan yoghurt variants and blueberries instead of raspberries.