Amaranth Pudding with Coconut and Raisins

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

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  • Servings: 8

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

How to make this recipe

  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.

Contributed By Photo © Emily Farris Published December 2013

455500 recipes/amaranth-pudding-coconut-and-raisins 2014-06-25T22:42:02+00:00 Emily Farris baking|desserts|puddings-and-custards|8|gluten-free|healthy|make-ahead|web-exclusive|breakfast|brunch december-2013 recipes,amaranth-pudding-coconut-and-raisins 455500

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