Buckwheat porridge with raspberry and coconut

Buckwheat porridge with raspberry and coconut 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 raspberries
- 1 tablespoon shredded coconut
- 1 tablespoon honey (optional)

To start, rinse the buckwheat groats and add them to a pot with 1 cup of water. Bring the water to a boil, then reduce the heat to low and let the buckwheat simmer for 10-15 minutes, or until the water has been absorbed and the buckwheat is tender.
Next, add the coconut milk to the pot and stir well. Let the mixture simmer for another 5-10 minutes, or until the porridge has thickened to your desired consistency.
Once the porridge is ready, transfer it to a bowl and top with fresh raspberries, shredded coconut, and a drizzle of honey (if desired). Serve hot and enjoy!
This dish is a perfect combination of sweet and nutty flavors, with the tartness of the raspberries adding a refreshing touch. The creamy coconut milk and shredded coconut add a rich and satisfying texture to the dish, making it a perfect breakfast option for those who are looking for something filling and nutritious.
Buckwheat porridge with raspberry and coconut is a gluten-free and dairy-free breakfast dish that is perfect for those who are looking for a healthy and delicious way to start their day. With its simple ingredients and easy preparation, this dish is a must-try for anyone who loves a good breakfast bowl.
Type of dish: Breakfast bowl
Main ingredients: Buckwheat groats, raspberries, coconut milk