Coconut Rhubarb Amaranth Porridge: Spring Recipe

I’ve talked about earlier than that after I first began utilizing amaranth, it wasn’t love at first chunk. Amaranth was undoubtedly a grain I used to be gradual so as to add to my cooking. Nonetheless, this porridge was one of many first recipes that I actually discovered to like this pseudo-grain. One of many main taste discoveries alongside the way in which: toast the amaranth earlier than you prepare dinner it. The flavour profile fully adjustments and I discovered I a lot most well-liked the flavour of toasted amaranth over the uncooked taste.



  • Amaranth

  • 1/2 cup amaranth
  • 1/2 cup whole-fat coconut milk
  • 1/2 cup water
  • 1/eight teaspoon salt
  • Rhubarb Topping

  • 2 cups rhubarb
  • 1 teaspoon contemporary minced ginger
  • 1/2 teaspoon cinnamon
  • 2 to three tablespoons maple syrup
  • 1/four cup whole-fat coconut milk
  • Further coconut milk and toasted coconut to serve


  1. Warmth a pot over medium warmth. Add the amaranth to the pot and toast till aromatic/golden; 1 to 2 minutes. Add water, coconut milk, and salt to the pot. Convey the combination to a boil, and scale back to a simmer, cowl and let simmer for 20 minutes. Take away from warmth and let sit for five to 10 extra minutes to thicken amaranth.
  2. In a separate pot, mix the elements for the rhubarb topping. Warmth over medium low till rhubarb is cooked and has damaged down. Style and add further sweetener or cinnamon as desired.
  3. Divide the amaranth into two bowls and stir within the rhubarb combination. Sprinkle with toasted coconut and a drizzle of coconut milk, if desired.


Ideas + Methods: To toast coconut, merely place it in a skillet over medium low warmth and stir usually till evenly brown and fragrant.

Burn up leftover elements: amaranth, rhubarb, coconut milk

amaranth porridge


Given it is a fairly stable grain porridge, there are various methods you possibly can swap issues round given your required tastes and what you may have already got readily available.

Grains: Millet, buckwheat and quinoa additionally work properly in place (or with) the amaranth.

Strawberries: The rhubarb is basically fairly tart and it may be arduous to stability the tartness with not going overboard on sweetener. Attempt including equal quantities of strawberries to assist.

No Coconut: I don’t at all times have coconut readily available however more often than not have cream (or a nut-cream). Be at liberty to make use of these instead of the coconut milk.

Rhubarb Amaranth Porridge with Coconut | Naturally Ella

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