Buckwheat porridge with mango and toasted coconut

Buckwheat porridge with mango and toasted coconut is a delicious and healthy breakfast dish that is perfect for those who are looking for a gluten-free and vegan option. This dish is packed with nutrients and flavor, making it a great way to start your day.

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
- 1/2 ripe mango, diced
- 1 tablespoon toasted coconut flakes
- 1 tablespoon maple syrup (optional)

To start, rinse the buckwheat groats and add them to a pot with the water. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the buckwheat is tender and the water has been absorbed.
Next, add the coconut milk to the pot and stir to combine. Cook for an additional 2-3 minutes, or until the porridge is creamy and heated through.
To serve, top the porridge with diced mango, toasted coconut flakes, and a drizzle of maple syrup (if desired). The dish is best served warm.
Buckwheat porridge with mango and toasted coconut is a vegan and gluten-free breakfast dish that is packed with flavor and nutrients. The creamy porridge is complemented by the sweet and juicy mango, while the toasted coconut flakes add a delicious crunch. This dish is perfect for those who are looking for a healthy and satisfying breakfast option.
Type of dish: Breakfast porridge
Main ingredients: Buckwheat groats, coconut milk, mango