Coconut Buckwheat "Rice" Pudding

This recipe is the perfect substitute for rice pudding - nut-free, sugar-free & guilt-free!
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 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