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Buckwheat with Mango and Coconut Cream

Buckwheat with Mango and Coconut Cream

We had a scorcher of a heat wave last week, with soaring temperatures bordering on uncomfortable.

I walked around in a wide brimmed hat and tried to do as little as possible, eating mostly salads, fruits and ice cream for dinner. We spent time at the beach and stayed out on the balcony for as long as we could.

I kind of loved those hazy sultry days; the super long hot days, humid nights under the fan with the windows open and even those mysterious bug bites – it was almost as if we were living on some tropical island.

Temperatures cooled slightly over the weekend to almost fall-like weather, with grey clouds and light rain.

The change felt nice; it seemed the perfect opportunity to make porridge – it’s my go to comfort food for breakfast, and I don’t get to make it enough during the warmer months.

Buckwheat with Mango and Coconut Cream

This buckwheat with mango and coconut cream is my take on the humble buckwheat porridge (kasha), and because it’s summer there are mangoes and coconut for a tropical twist.

I love the nutty chewy taste of buckwheat, and all its good-for-you properties, it’s easily digestible and doesn’t feel too heavy.

I like mine with an extra splash of almond milk, it makes it deliciously creamy!

I started making this porridge back in the spring when we’d just gotten out of the dark wintery days. They had Kent mangoes at my local grocery store; juicy, rich and sweet.

Chopped mangoes folded into whipped coconut cream are the ideal luscious warm weather topping for this kind of porridge – it’s bright and summery.

*To make whipped coconut cream, refrigerate a can of coconut milk overnight, or freeze for the few hours. This is so that the cream (coconut fat) would rise to the top and harden. Open the chilled can of coconut and scoop out the fat leaving behind the watery liquid. Combine the coconut with 1/3 cup of icing sugar and a teaspoon of vanilla, whip until light and fluffy.

Buckwheat with Mango and Coconut Cream

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Buckwheat with Mango and Coconut Cream

INGREDIENTS

  • 1 cup toasted buckwheat groats, (if using raw buckwheat groats, soak overnight)
  • 1 tablespoon ground flaxseed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon nutmeg
  • Pinch of salt
  • 3 – 4 cups almond milk (or milk of your choice), plus more as needed
  • Turbinado sugar or maple syrup, to taste
  • Chopped mango, to serve
  • *Whipped coconut cream (or whipped cream), to serve

DIRECTIONS
For Slow Cooker

  1. Rinse buckwheat and combine with flaxseed, vanilla, cardamom, nutmeg and salt in the bowl of your slow cooker
  2. Pour milk over buckwheat, stir and place the bowl in the slow cooker
  3. Set the slow cooker on its lowest setting and leave to cook overnight
  4. Stir porridge in the morning, scrapping the side and bottom
  5. Serve with sugar and more milk, topped with chopped mango and whipped coconut cream
  6. Enjoy!

On Stovetop

  1. In a saucepan, combine rinsed buckwheat with flaxseed, vanilla, cardamom, nutmeg and salt
  2. Pour milk over the mixture, set over medium-high heat and bring to a boil
  3. Lower heat and stir frequently to prevent the buckwheat sticking to the bottom.
  4. Simmer for about 10 – 15 minutes or until water is absorbed; stir occasionally, buckwheat should be tender but not mushy.
  5. Serve with sugar and more milk, topped with chopped mango and whipped coconut cream
  6. Enjoy!

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Buckwheat with Mango and Coconut Cream

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3 Comments

  • Reply Bintu @ Recipes From A Pantry

    I am a bit scared of whipping coconut cream but other than that this looks rather good. I like finding out different grains to eat for breakfast

    23 July, 2014 at 1:41 pm
    • Reply Elsa

      Whipped cream would work perfectly too 🙂 try it, it’s soooo good!

      24 July, 2014 at 4:04 pm

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