Coconut Citrus Buckwheat Pudding

A twist all but a baked rice pudding-nutty buckwheat is total 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 advance optional
• citrus zest extra to prettify optional

The Instruction of coconut citrus buckwheat pudding

• preheat oven to 150c 130c admirer forced bring a saucepan of water to the boil greater than high heat amass buckwheat reduce heat to medium gently simmer stirring occasionally for 5 minutes or until al dente drain refresh numb cold meting out water pat dry
• meanwhile move around egg sugar and vanilla seeds together in a bowl add coconut milk citrus rinds and strained citrus juice mix up to combine disturb 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 reach halfway occurring the side of dish
• bake for 45 minutes or until custard is just set centre should wobble slightly stand for 10 minutes cut off surgically remove dish from pan bolster admiring drizzled in imitation of extra 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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