Maple Coconut Amaranth Pudding with Matcha Tea


One thing I love about The Recipe Redux‘s contests and monthly challenges is that they push me to be more adventurous with food. I’m the first to admit I’m still a shrinking flower-of-sorts when it comes to culinary adventures (despite what this post says). Still, I’m working on it, bit by chewy bit.

What better way to practice than with the latest Recipe Redux contest “Get Culinary With Coconut Water”, sponsored by Vita Coco? Not only does this contest encourage the use of coconut water as a recipe ingredient, it helps spread the word about nutrient-packed coconut water.


What’s so good about pure coconut water? Well, for starters, one 8 oz. serving has more potassium than a serving of banana and plenty of electrolytes, magnesium and calcium – all for only 45 calories. Not bad for a tasty beverage – or recipe ingredient!

As for stretching my culinary boundaries … well, let’s just say it took me a couple of tries to get it right. But the results are worthy of the effort. The recipe below is a twist on traditional rice pudding. Instead of rice, I used protein- and iron-packed amaranth for a smoother texture (and because I had plenty of it around. But that’s beside the point.) The optional matcha green tea powder adds another layer of flavor that is oh-so-unique; you can add cinnamon instead if you prefer a more traditional pudding. Serve warm on its own or with a scoop of coconut sorbet.

Maple Coconut Amaranth Pudding with Matcha Tea

  Prep Time: 5 minutes

  Cook Time: 35 minutes

  Keywords: dessert gluten-free amaranth coconut water

Ingredients (4 servings)

  • 2 cups amaranth
  • 4 cups Vita Coco Pure unflavored coconut water
  • 2 cups milk
  • 1/2 cup coconut flakes
  • 1/2 cup raisins
  • 1/2 cup milk
  • 1/2 cup maple syrup or honey
  • 1/2 teaspoon matcha green tea powder (optional) or 1 teaspoon ground cinnamon


Stir together amaranth, coconut water, milk, shredded coconut and raisins in a medium saucepan. Bring to a near-boil, then reduce heat, cover, and simmer for about 20 minutes, or until grains have absorbed liquid.

Add up to 1/2 cup additional milk (enough to give a porridge consistency) and maple syrup and simmer for five minutes or until heated through. Add matcha green tea powder or cinnamon and set aside for at least 10 minutes to allow excess liquid to be absorbed.

Cook’s note: Matcha green tea powder has a strong flavor. Sample first with half the amount recommended to ensure taste is not too strong. If preferred, add 1 teaspoon of ground cinnamon instead for a more traditional pudding.

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Q: Have you ever cooked or baked with coconut water?

By posting this recipe I am entering a recipe contest sponsored by Vita Coco and am eligible to win prizes associated with the contest. I was not compensated for my time.


  1. I love slurping down coconut water to up my potassium intake! yum. And I love the sound of this pudding! A great combination of indulgent flavor and whole grain goodness!

  2. I love drinking coconut water, especially in hot summery weather, but I’ve never tried cooking with it! Adventurous! Also, I love anything with matcha green tea! Japan was matcha paradise 😉

  3. I don’t like coconut water, but in recipes…I do! This sounds great Jessie. And, yet another great amaranth recipe too. I need to try amaranth sooner or alter. People have been asking me about it, yet I’ve NEVER used it!!

  4. The pudding sounds great! I have never used coconut water in a recipe. I’ve also never used amaranth. I’ll have to change that!

    Have a great week, Jessie!

  5. Nina King says:

    It is not mine recipe, but looks full of healthy things( I met Dirk, he has other recipes on his Facebook page) Dirk’s Recipes
    13 hours ago

    so, if any of you are starting a new journey or even if you are anywhere along to way and really want get the JUNK out of your body that has built up over time you may want to do a full body cleanse. To truly cleanse it takes time, dedication and tremendous discipline. If you have never cleansed before it’s something you’ll want to do once every six months for 24 months, after that, once a year when done correctly is enough(when coupled with GOOD eating habits). You will want to significantly decrease if not eliminate salt, coffee, alcohol, and refined sugar during your cleanse. You will NEED to eliminate dairy, eggs, and meat for the duration of your 5-7 day cleanse. it is best to keep your body from going through withdrawals to ween your body off of these things for a week or two prior to beginning your cleanse. Five days is a minimum and 7 a maximum. If you can find someone to cleanse with both for support and accountability it is a HUGE help. You will want to drink as much water as you can throughout your cleanse. 4-8 cups of at least 8oz is good although there is no maximum. You will find things getting really tough in that 3 1/2 to 4 day range….fight through it if you can. If you are a prayer….pray!!! if you aren’t, find someone who is and have them do it:). When you are finished cleansing be careful to not over eat as you may get sick:(

    1-2 cups coconut water(find the ones with lowest sodium)
    1 good slice of lemon w/o peel
    1 handful of SEEDED grapes
    1/2 banana
    1 cup Pomegranate seeds
    1/2 cup blueberries
    4-6 strawberries
    1 big handful cabbage
    1 handful adult kale
    1 handful spinach leaves
    1 tablespoon golden flax seed for protein
    1 tablespoon chia seed for protein and to curb hunger
    ice to chill to your desire

    three of these a day for 5 days minimum. If you just can’t get through the hunger have a salad along with your drink for lunch or dinner with NO creamy dressing!!!

    The toughest things in life tend to be the most worth while.

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