Buckwheat Coconut Porridge

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Buckwheat is one of the few plant based foods that contains all nine essential amino acids.  Pair it with vitamin C rich foods to help boost iron absorption





4 servings | 10 minutes | 35 minutes


  • 1 cup raw buckwheat groats
  • 1 ¾ unsweetened coconut beverage
  • 3 tbsp honey (or maple syrup)
  • ½ tsp vanilla extract
  • ½ tsp sea salt
  • ¼ tsp ground cardamom
  • ¼ tsp ground ginger
  • ¼ tsp ground cinnamon
  • ⅓ c coconut milk



 1 cup pomegranate seeds (about 1 pomegranate)

  • 1 orange, segmented (or cantaloupe, kiwi, mango all are high in Vitamin C)
  • 2 tbsp chopped pistachios


Prep the buckwheat


  • In a fine-mesh sieve, rinse buckwheat groats under cold water until water runs clear


In Saucepan

 Combine buckwheat, coconut milk, honey vanilla, sea salt, cardamom, ginger

 Bring to a boil.  Reduce heat to low.  Cover and simmer until buckwheat is tender, about 15 minutes.

Remove from heat.  Let stand for 5 minutes.

Serve with a sprinkle of toppings, pomegranate seeds, orange slices, kiwi, berries and pistachios