Coconut Rhubarb Amaranth Porridge
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Prep Time
5 mins
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Cook Time
15 mins
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Servings
2
Coconut Rhubarb Amaranth Porridge
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
Amaranth
- 1/2 cup amaranth
- 1/2 cup coconut milk whole-fat
- 1/2 cup water
- 1/8 teaspoon salt
Rhubarb Topping
- 2 cups rhubarb
- 1 teaspoon ginger fresh, minced
- 1/2 teaspoon cinnamon
- 2 to 3 tablespoons maple syrup
- 1/4 cup coconut milk whole-fat
- coconut milk extra, to serve
- toasted coconut extra, to serve
Instructions
- Heat a pot over medium heat. Add the amaranth to the pot and toast until fragrant/golden; 1 to 2 minutes. Add water, coconut milk, and salt to the pot. Bring the mixture to a boil, and reduce to a simmer, cover and let simmer for 20 minutes. Remove from heat and let sit for 5 to 10 more minutes to thicken amaranth.
- In a separate pot, combine the ingredients for the rhubarb topping. Heat over medium low until rhubarb is cooked and has broken down. Taste and add extra sweetener or cinnamon as desired.
- Divide the amaranth into two bowls and stir in the rhubarb mixture. Sprinkle with toasted coconut and a drizzle of coconut milk, if desired.
Notes
- Tips + Tricks: To toast coconut, simply place it in a skillet over medium low heat and stir often until lightly brown and aromatic.
- Use up leftover ingredients: amaranth, rhubarb, coconut milk
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