- ½ cup quinoa
- ½ cup amaranth
- 1 cup young coconut water
- 1 cup + ½ cup almond milk
- 2 tbsp shredded coconut
- 1 mango, peeled and cut into 1″ chunks
- 1 tsp pure vanilla extract
- 2 tbsp young coconut water
- Honney to taste
In a fine mesh sieve, rinse quinoa under running water until it no longer “foams”
and water runs clear.
Transfer to a medium saucepan. Add amaranth, young coconut water, 1 cup almond milk. Bring to a boil over high heat, then lower heat, cover and simmer, stirring occasionally until all the liquid has evaporated, about 10-12 minutes. Remove from heat. Add coconut, mango, and vanilla extract. Cover and let sit for about 5 minutes.
Now mixed with coconut milk.
Garnish with coconut cream, Mango slices and almons or toasted coconut shavings, if desired.
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