Coconut Rhubarb Amaranth Porridge | Naturally Ella

Coconut Rhubarb Amaranth Porridge

  • Author: Erin Alderson
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 2 1x



  • Amaranth

  • 1/2 cup amaranth
  • 1/2 cup whole-fat coconut milk
  • 1/2 cup water
  • 1/8 teaspoon salt
  • Rhubarb Topping

  • 2 cups rhubarb
  • 1 teaspoon fresh minced ginger
  • 1/2 teaspoon cinnamon
  • 2 to 3 tablespoons maple syrup
  • 1/4 cup whole-fat coconut milk
  • Extra coconut milk and toasted coconut to serve


  1. 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.
  2. 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.
  3. Divide the amaranth into two bowls and stir in the rhubarb mixture. Sprinkle with toasted coconut and a drizzle of coconut milk, if desired.


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