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Blueberry Coconut Amaranth Bowl

A delicious breakfast bowl pairing ancient grains and blueberries.

Photo of Blueberry Coconut Amaranth Bowl


1 cup coconut milk
1 cup water
1/2 cup amaranth
1 cup frozen DOLE® Blueberries, plus additional for garnish
1/4 teaspoon ground cinnamon
1-1/2 tablespoons maple syrup, divided
salt, to taste
2 tablespoons chopped almonds
2 tablespoons unsweetened flaked coconut


  1. Combine coconut milk and water in a medium saucepan.  Bring to boil and add amaranth.  Reduce to simmer, cover and cook for 20 minutes or until grains have absorbed most of the liquid.
  2. Add blueberries, cinnamon, and 1 tablespoon maple syrup.  Cook uncovered for an additional 15 minutes, stirring occasionally.  Remove from heat and season with salt to taste.
  3. Divide between two bowls and top with almonds, coconut, additional blueberries, and remaining 1/2 tablespoon maple syrup.
Fruit pairings tout 2018
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