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Coconut citrus buckwheat pudding

  • 0:15 Prep
  • 1:00 Cook
  • 6 Servings


  • 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 serve (optional)
  • Citrus zest, extra, to garnish (optional)


  • 1.5L (6 cup) baking dish


  • 1
    Preheat oven to 150C/130C fan forced. Bring a saucepan of water to the boil over high heat. Add buckwheat. Reduce heat to medium. Gently simmer, stirring occasionally, for 5 minutes or until al dente. Drain. Refresh under cold running water. Pat dry.
  • 2
    Meanwhile, whisk egg, sugar and vanilla seeds together in a bowl. Add coconut milk, citrus rinds and strained citrus juice. Whisk to combine. Stir in buckwheat. Pour into a 1.5L (6 cup) baking dish. Place baking dish in a roasting pan. Pour enough boiling water into pan to reach halfway up the side of dish.
  • 3
    Bake for 45 minutes or until custard is just set (centre should wobble slightly). Stand for 10 minutes. Remove dish from pan. Serve warm drizzled with extra coconut milk and rind, if using.

Source: taste.com.au


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