Some mornings you need that big bowl of warming goodness to start the day that only comes from a nice bowl of porridge. For those of you who struggle with traditional porridge my buckwheat version is gluten and dairy free with a tropical twist.
400ml almond milk, unsweetened
200g frozen yoghurt
coconut sugar to serve
In a small saucepan bring the buckwheat, almond milk and water to a gentle simmer. Cook for 40 minutes while continually stirring using a spatula.
Just before the buckwheat porridge is ready using the small bowl of your food processor combine the coyo and frozen mango and puree for 2-3 minutes until smooth. Transfer the contents to a small serving container.
Serve the porridge while still warm with a good dollop of the mango coyo and sprinkle with coconut sugar to your taste.