Amaranth, an ancient grain cultivated in Central America, thickens as it cooks. It makes a sweet, delicious pudding with a texture that’s similar to rice pudding. Serve it topped with white flaked coconut, red raspberries and blueberries for a patriotic celebration.
1. In large saucepan combine water, amaranth and salt. Bring to boiling, stirring occasionally. Reduce heat. Simmer, covered, for 20 minutes or until slightly thickened and amaranth is tender. Stir in 1 1/4 cups of the soy milk and honey. Return to gentle boil over medium heat (this should take about 8 minutes), stirring constantly. Continue gently boiling for 10 minutes more or until mixture is of thick porridge consistency, stirring constantly. Remove from heat.
2. In small bowl stir together the remaining 1/4 cup soy milk and arrowroot starch. Stir into hot mixture in saucepan. Stir in vanilla. Spoon into eight 6- to 8-ounce dessert dishes. Top with coconut. Let stand at room temperature for 30 minutes. Cover and refrigerate at least 2 hours.
3. Top each dish with raspberries and blueberries. Serve immediately.