Coconut Buckwheat “Rice” Pudding

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Who remembers Rice Pudding!? It definitely reminds me of when my mom would make it when I was little. The warmth from the oven… and oh that smell!  I would always load it with cinnamon and well burn my tongue, because I couldn’t wait for it to cool!

We are here in Czech with Zuzana’s family and recently they were making a traditional rice pudding which is pretty much – rice, eggs, sugar and more sugar 😛

That inspired us to create this healthy, guilt-free Vegan version of this traditional dish. The turn out was great! Guess what? We didn’t even add any type of sugar, it is sweet enough!


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Coconut Buckwheat "Rice" Pudding

This recipe is the perfect substitute for rice pudding - nut-free, sugar-free & guilt-free!
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Servings: 6


  • 1 cup Kasha Buckwheat - well rinsed
  • 1 tbsp coconut oil + extra for dish
  • 1 can organic coconut milk
  • 1/4 cup raisins soaked
  • 1 large apple grated
  • 1 tsp cinnamon
  • 1 cup fresh apricots/plums* pitted + halved
  • *or any other fruit in season or preferred
  • 1/4 cup shredded organic coconut
  • 2 tbsp ground flax seed
  • 1 tbsp chia seeds


  • In a large pot heat 1 tbsp coconut oil - add in the dry kasha (to lightly toast).
  • Add in the full can of coconut milk - mix well. Bring to a boil and then turn to low heat add in the flax meal and chia seeds - allow it to simmer and cook fully (approx. 20 mins)


  • Preheat oven to *375
  • soak your raisins in warm water
  • grate the apple into a large mixing bowl + 1 tsp cinnamon
  • coat a baking pan with coconut oil and lightly dust the bottom with shredded coconut


  • Once the Kasha is finished cooking - spread it onto a plate to cool it down (mixing it every so often).
  • While the Kasha is cooling prepare your choice of fruit for layering - set aside.
  • When the Kasha has cooled (luke warm) add it to the bowl with the apples and cinnamon. Mix well.
  • Spread a layer of the Kasha/Apple mixture (using about 1/2 of whats in the bowl) on the bottom of the casserole dish.
  • Next add a layer of fruit and complete with another layer of Kasha.
  • Finish by sprinkling shredded coconut on top and it's ready to bake! Bake for 40-50 minutes.


Optional: drizzle with honey (non-vegan) or maple syrup.
Adapted from Inspired By Zuzana's Family in Czech
Did you make this recipe?Tag @activevegetarian on Instagram so we can share it.

This recipe is a great addition to Meal Prep days – it’s a perfect breakfast or post workout meal.

Dedicated to your health & wellbeing,

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