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Coconut citrus buckwheat pudding
Coconut citrus buckwheat pudding
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Creamy buckwheat and coconut rice pudding with zesty citrus flavors, baked to perfection.
Ingredients:
  • 155g (3/4 cup) raw buckwheat
  • 3 eggs
  • 70g Coconut Sugar
  • 1 vanilla bean, split, seeds scraped
  • 2 x 270ml cans coconut milk
  • 1 orange, rind finely grated, juiced
  • 1 lemon, rind finely grated, juiced
  • 1 lime, rind finely grated, juiced
  • Coconut milk, extra, to serve (optional)
  • Citrus zest, extra, to garnish (optional)
Instructions:
  • Preheat your oven to 150C/130C fan forced. Boil a saucepan of water over high heat and add buckwheat. Simmer gently on medium heat, stirring occasionally, for 5 minutes until al dente. Drain, rinse under cold water, and pat dry.
  • In a bowl, combine whisked egg, sugar, and vanilla seeds. Mix in coconut milk, citrus rinds, and strained citrus juice. Add buckwheat and stir well. Transfer the mixture to a 1.5L (6 cup) baking dish placed in a roasting pan. Pour boiling water into the pan until it reaches halfway up the side of the dish.
  • Bake for 45 minutes or until custard is just set, with a slight wobble in the center. Let it stand for 10 minutes, then carefully remove from the pan. Serve warm with a drizzle of extra coconut milk and rind, if desired.

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