Home‎ > ‎Breakfasts‎ > ‎

Mango coconut buckwheat breakfast pudding (v, gf)

A generously sized tropical breakfast for one, or a snack for two.
Vegan and gluten free.

Food processor or high speed blender required.
Advance preparation (soaking buckwheat) time required.

Author: Bite-Sized Thoughts.

Original post (with pictures) here.

1/2 cup raw untoasted buckwheat groats, soaked in water for at least 4 hours or overnight
1 medium mango, peeled and chopped
1/4 cup coconut milk (the type you buy in a carton, not coconut cream)
2 tsp dessicated coconut

- After soaking your buckwheat groats, drain them and rinse well. Add to your food processor or blender, along with approximately three-quarters of the mango pieces. Process until creamy and semi-smooth, approximately 1 minute. Add the coconut milk and dessicated coconut and process until the mixture is smooth and creamy.
- Top with the reserved mango and serve.