Print

Fresh Cold Overnight Buckwheat Bowl with Mango and Coconut Cream

overnight buckwheat bowl - featured image
Print Recipe

A refreshing and wholesome breakfast bowl featuring soaked buckwheat groats, fresh mango, and a creamy coconut cream topping. Perfectly prepared overnight for a quick, nutritious start to your day.

Ingredients

Scale
  • 1 cup (170 g) buckwheat groats, rinsed well
  • 1 cup (240 ml) full-fat canned coconut milk
  • ¼ cup (60 ml) chilled coconut cream (thick top from canned coconut milk)
  • 1 large fresh mango, peeled and diced (preferably Ataulfo or Kent)
  • 1–2 tablespoons maple syrup or honey (optional)
  • ½ teaspoon vanilla extract
  • 1 tablespoon chia seeds (optional)
  • 1 teaspoon fresh lime juice
  • Toasted coconut flakes for garnish

Instructions

  1. Rinse the buckwheat groats under cold running water using a fine mesh strainer until the water runs clear (about 30 seconds) to remove bitterness.
  2. Transfer the rinsed buckwheat to a mixing bowl and add 1 cup (240 ml) of full-fat coconut milk. Stir in 1 tablespoon chia seeds (optional) and ½ teaspoon vanilla extract.
  3. Cover the bowl with a lid or plastic wrap and refrigerate for at least 6 hours or overnight to soak. The buckwheat will soften but remain slightly chewy.
  4. Peel and dice 1 large ripe mango into small cubes and keep refrigerated until ready to serve.
  5. In a small bowl, whisk together ¼ cup (60 ml) chilled coconut cream, 1-2 tablespoons maple syrup or honey (optional), and 1 teaspoon fresh lime juice until smooth and creamy. Adjust sweetness to taste.
  6. Stir the soaked buckwheat gently to combine and spoon into serving jars or bowls.
  7. Top the buckwheat with diced mango and drizzle the coconut cream mixture over the top.
  8. Sprinkle toasted coconut flakes on top for garnish.
  9. Serve immediately or cover and keep chilled for up to 24 hours.

Notes

If the buckwheat feels too thick in the morning, stir in a splash of coconut milk or plant milk to loosen. Avoid soaking buckwheat for more than 24 hours to prevent it from becoming too soft. Use hulled buckwheat groats, not flour. For vegan sweetness, use maple syrup instead of honey. Frozen mango can be used if thawed overnight. Whisk coconut cream gently for a smooth topping; add a splash of warm water if too thick.

Nutrition

Keywords: buckwheat bowl, overnight buckwheat, mango breakfast, coconut cream, healthy breakfast, gluten-free, vegan, easy breakfast

Find it online: https://yumbelle.com/fresh-cold-overnight-buckwheat-bowl-with-mango-and-coconut-cream-easy-recipe-for-a-perfect-breakfast-bowl/