This recipe is a delicious alternative to oat porridge and the coconut milk makes it vegan too. Just add your favourite seasonal fruits.
Preheat oven to 180C
Place the pear wedges on a baking tray lined with non-stick baking paper and drizzle over half the honey.
Place the pecans on a separate lined baking tray and drizzle over the remaining honey.
Cook the pears and pecans for 10-15 minutes each or until golden and the pear has softened. Remove from the oven to cool.
Place the quinoa, vanilla, coconut water and half the coconut milk into a medium saucepan over high heat. Bring to the boil and then reduce the heat to medium and cook, stirring occasionally, for 20 – 25 mins or until tender. Remove from the heat.
Divide the porridge mixture between four bowls and pour over the remaining coconut milk. Top with the baked pears and pecans to serve.
2 pears cut into wedges
1/4 cup Big Dal’s honey plus extra to serve
1 cup pecans roughly chopped
1 1/2 cups kiwi quinoa
1 tsp Heilala vanilla extract
3 cups organic coconut water
400 ml Little Island Coconut Milk