What I love about this toasted coconut amaranth porridge is that it’s filling and flavorful without being heavy. Amaranth has an earthy, neutral flavor that absorbs the coconut milk and is an excellent source of protein and fiber. The toasted coconut adds just the right amount of sweetness for me (but a touch of honey works well to enhance that sweetness). If you like a bit of crunch in your porridge, try garnishing with a sprinkle of toasted slivered almonds.
Toasted Coconut Amaranth Porridge
1. Preheat the oven to 350° F. Spread the coconut flakes evenly on a baking sheet. Toast for 5 minutes, or until the coconut is fragrant and golden brown.
2. In a small saucepan with a tight fitting lid, bring water to a boil. Add the amaranth and salt, reduce heat and cover, simmering for 20 minutes or until the water is absorbed.
3. Remove from heat and stir in the coconut milk and toasted coconut flakes.
4. If using, stir in honey and garnish with toasted slivered almonds.
Jennifer Farley is the creator, recipe developer and photographer of Savory Simple, a blog dedicated to gourmet, simple, beautiful food and quality ingredients. Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Gaithersburg, MD and has worked professionally as a chef and cooking instructor. She recently published her first cookbook, The Art of Slush. Her work has been featured by Williams-Sonoma, Bon Appetit, Food52, The Kitchn, Huffington Post and Marcus Sammuelsson. She currently resides in Washington DC. Follow her Facebook, Twitter and Google+.