Put amaranth and water in a pan and turn to a boil, then reduce the heat and leave to simmer gently about 20-25 minutes. Most water will be absorbed by amaranth. Should not be overcooked and become too dry and burn. We must see the individual grains, and not as a homogenous slurry. You can boil amaranth night before and store it in the refrigerator. In the morning warm and add the coconut milk, honey or agave and cinnamon. Stir and breakfast is ready. The amount is for one bowl. * Breakfast is suitable for vegans.