Place the amaranth, water and salt in a small pot. Bring to a boil, and then reduce the heat until the liquid very gentle simmers. Cover and cook for 20 to 25 minutes, or until the amaranth has thickened, is tender and looks like porridge. As you cook it, give the amaranth a stir every once in a while to ensure it's not sticking to the bottom of the pot.
Stir in the coconut milk beverage and mix until the porridge looks creamy. Divide among bowls, drizzle with maple syrup or other sweetener, and then top the porridge as desired.
Coconut milk beverage is sold in the aisle rice, soy and almond beverage are sold. Don’t confuse it with thicker canned coconut milk, or thinner canned coconut water.
Options: This porridge, without toppings, reheats well. If you like it, the next time you make it, double the recipe and store what you don't eat in the refrigerator. The next day or two, simply reheat in the microwave, or in a small pot, with a little more coconut milk beverage.