Coconut Citrus Buckwheat Pudding

A slant roughly speaking a baked rice pudding-nutty buckwheat is combine as soon as coconut milk and citrus and baked into a silky custard.

The ingredient of Coconut Citrus Buckwheat Pudding

• 155g 3 4 cup raw buckwheat
• 3 eggs
• 70g csr 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 help optional
• citrus zest extra to beautify optional

The Instruction of coconut citrus buckwheat pudding

• preheat oven to 150c 130c enthusiast forced bring a saucepan of water to the boil more than high heat mount up buckwheat cut heat to medium gently simmer stirring occasionally for 5 minutes or until al dente drain refresh under cold executive water pat dry
• meanwhile disturb egg sugar and vanilla seeds together in a bowl increase be credited with coconut milk citrus rinds and strained citrus juice raise a fuss to combine mix up in buckwheat pour into a 1 5l 6 cup baking dish place baking dish in a roasting pan pour satisfactory boiling water into pan to get halfway going on the side of dish
• bake for 45 minutes or until custard is just set centre should wobble slightly stand for 10 minutes sever dish from pan support tender romantic drizzled later further coconut milk and rind if using

Nutritions of Coconut Citrus Buckwheat Pudding

calories: 315 241 calories
calories: 18 grams fat
calories: 14 grams saturated fat
calories: 34 grams carbohydrates
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calories: 8 grams protein
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