1 cup of quinoa
½ cup of coconut cream
1 teaspoon of coconut sugar
2 fresh figs
2 tablespoons of pecans
2 tablespoons of pomegranate seeds
2 tablespoons of toasted coconut
extra coconut cream and coconut nectar to garnish
Rinse one cup of quinoa and then add to a saucepan with 2 cups of water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the quinoa is light and fluffy.
Remove the quinoa from heat and stir in the coconut cream and coconut sugar. Cover and allow to sit for 5 minutes. While the quinoa sits, place the desiccated coconut on a sheet of baking paper and allow to toast under the grill. It will only take a couple of minutes so watch it carefully to avoid burning!
Fluff the quinoa with a fork and then divide into 2 bowls. Top each bowl with one sliced fig and scatter the toasted coconut, pecans and pomegranate seeds. Before serving, drizzle with a little more coconut cream and a little coconut nectar if desired.
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