Blueberry Coconut Amaranth Bowl
(2018 Pairings Recipe) A delicious breakfast bowl pairing ancient grains and blueberries.
1 cup coconut milk
1 cup water
½ cup amaranth
1 cup frozen DOLE Blueberries plus additional for garnish
¼ tsp ground cinnamon
1-½ Tbsp maple syrup divided
salt to taste
2 Tbsp chopped almonds
2 Tbsp unsweetened flaked coconut
- 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.
- 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.
- Divide between two bowls and top with almonds, coconut, additional blueberries, and remaining 1/2 tablespoon maple syrup.