Blueberries & Cream Amaranth Pudding GF

Prep Time

24 hours if possible

Prep Notes

Soak Amaranth overnight if possible.

Cooking Time

25 - 30 minutes


4 servings


  • 1/2 cup uncooked Amaranth
  • 1 cup coconut milk (or water)
  • 1 cup blueberries
  • 1 TBL100% maple syrup
  • 1/2 teas 100% vanilla or a vanilla bean
  • 1 TBL cream or coconut milk
  • pinch of salt


  1. Soak Amaranth overnight, if possible
  2. Rinse and Drain Amaranth.  Place cup of coconut milk, amaranth and pinch of salt into a pot.  Bring to a boil then reduce heat to low, cover with a lid and let it simmer for 15 minutes.  Remove from heat and let the amaranth sit for 10 minutes to thicken
  3. In a small saucepan, add blueberries, maple syrup, 1 TBL cream dash of vanilla and heat over low until blueberries are heated through.
  4. To serve pour the blueberry syrup into the base of a bowl, followed by the amaranth, and finally top with blueberries.


I prefer to divide into individual portion cups.  We love cinnamon in our household, so add a dash to the top of pudding.  

Calories per serving: 185  31 from fat

Potassium     179 mg

Protein            7 g

Phosphorus   223 mg

Carbohydrate   32 g

Dietary Fiber    3 g


Nature's Earthy Choice