This coconut and buckwheat porridge with zesty strawberries will have you bouncing out of bed every morning. Even on weekends… It’s that good!

SERVES 2 // COOK TIME 15 min

INGREDIENTS
1 cup coconut milk, plus extra to serve
1 cup water
1 tsp vanilla essence
Pinch salt
½ cup buckwheat, toasted and ground
2 tbsp honey
1 cup strawberries, sliced
1 orange, zest and juice
2 tbsp sugar

METHOD
1. Bring the coconut milk, water, vanilla and salt to a gentle simmer.
2. While stirring, add the buckwheat and honey. Turn the heat down, cover the pot and cook for 10 minutes, until the porridge is soft and creamy.
3. Mix the strawberries, orange zest and juice, and sugar. Leave for 5 minutes.
4. Serve the porridge topped with zesty strawberries and extra coconut milk.

Dessert meets breakfast with this delicious carrot-cake porridge recipe. Nutritious and delicious! What more could you want?