As we’ve noted before, amaranth has a gelatinous quality that makes it ideal for pudding. If you’re fan of rice pudding or tapioca, you’ll probably like this, too. Our version is spiced with a little ancho chile powder and ground cinnamon, and sweetened with coconut sugar. You can cook the amaranth in unsweetened coconut milk beverage found in the refrigerated section of health food stores (rather than the thicker, richer canned coconut milk you’d use in our Spring Vegetable Curry), or use almond milk if you prefer less pronounced coconut flavor.
3 cups unsweetened coconut OR almond milk
1 cup amaranth
1/4 teaspoon ground cinnamon
1/4 teaspoon ancho chile powder
1/8 teaspoon salt
1/2 cup coconut sugar, divided
2 large eggs
1/2 teaspoon vanilla extract
3 ounces dark chocolate, chopped
Chopped walnuts, for garnish (optional)
Whisk together first 5 ingredients and 1/4 cup coconut sugar in a medium saucepan. Bring to a simmer over medium heat. Cover, and cook 25-30 minutes or until the amaranth is tender.
Whisk together the remaining 1/4 cup coconut sugar and eggs. Ladle about 1/2 cup of the hot amaranth mixture into the egg mixture, whisking constantly. Slowly whisk egg mixture into amaranth mixture in the pan. Cook 1 minute or until thickened. Remove from heat and stir in the vanilla. Gradually add the chocolate, stirring until it melts.
Fill a large bowl with ice water. Carefully set the pan into the ice bath and let the pudding cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate at least 1 hour (pudding will continue to thicken as it chills). Serve garnished with chopped walnuts, if you like.
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.