Pudding Serves: approximately 4
¾ cup per serving
Cooking time: 7 minutes.
Preparation time: 5 minutes.
Passive time: 20 minutes.
1 cup buckwheat grains
3 cups of coconut milk
½ cup unsweetened grated coconut
1 cup chopped fresh strawberries
½ teaspoon pure vanilla extract
½ teaspoon almond extract
1 teaspoon cinnamon
½ cup sliced almonds
½ cup cold coconut cream
Combine all ingredients, except almonds and coconut cream, in the instant pot.
Seal the pot and, using the pressure cooking option, cook at high temperature for 7 minutes.
Use the natural release method to slowly release the steam from the kitchen.
This should take about 20-25 minutes.
Carefully open the pot and pour the buckwheat pudding on the serving plates.
Garnish each serving with cold coconut cream and sliced almonds before serving.
Calories 369.2, Total fat 15.8 g, Saturated fat 8.3 g, Cholesterol 2.5 mg, Total carbohydrates 47.6 g, Sugars 10.5 g, Dietary fiber 8.3 g, Sodium 23.3 mg, Potassium 447.3 mg, Protein 14.9 g.