Amaranth Pudding with Coconut and Raisins

Food & Wine
Amaranth Pudding with Coconut and Raisins

This slightly sweet amaranth pudding makes a great, naturally gluten-free breakfast or dessert.


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3 cups unsweetened coconut milk
1 cup amaranth
1 cup unsweetened shredded coconut
1/2 cup honey
1/4 cup raisins
1 teaspoon kosher salt
1 cinnamon stick
1 teaspoon pure vanilla extract
One 1-inch piece of peeled fresh ginger


1. Preheat the oven to 350º. In a large saucepan, bring all of the ingredients to a boil. Remove from the heat and pour into an oiled 3-quart casserole dish.

2. Bake for one hour, or until amaranth has absorbed the liquid and is tender. Serve warm or chilled. 

Created date

August 2015