Buckwheat porridge with coconut and mango

Buckwheat porridge with coconut and mango is a delicious and healthy breakfast option that is easy to make and packed with nutrients. This dish is perfect for those who are looking for a gluten-free and dairy-free breakfast option that is both filling and satisfying.

To make this dish, you will need the following ingredients per serving:

- 1/2 cup buckwheat groats
- 1 cup water
- 1/2 cup coconut milk
- 1/4 cup diced mango
- 1 tablespoon honey
- 1/4 teaspoon cinnamon
- Pinch of salt

To start, rinse the buckwheat groats and add them to a pot with the water and a pinch of salt. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the buckwheat is tender and the water has been absorbed.
Next, add the coconut milk, diced mango, honey, and cinnamon to the pot and stir everything together. Let the mixture cook for another 5-10 minutes, or until the porridge has thickened and the mango is soft.
Once the porridge is done, transfer it to a bowl and top it with additional diced mango and a sprinkle of cinnamon, if desired. The dish should have a creamy texture and a sweet, tropical flavor that is sure to satisfy your taste buds.
Buckwheat porridge with coconut and mango is a vegan and gluten-free dish that is perfect for breakfast or brunch. Its main ingredients are buckwheat groats, coconut milk, and mango, and it is a great source of fiber, protein, and healthy fats. This dish is easy to make and can be customized with your favorite toppings, such as nuts, seeds, or fresh fruit.