Coconut & quinoa flake porridge with maple baked pears

This coconut porridge recipe uses quinoa flakes and coconut milk to create a delightfully creamy - but dairy-free - version of this classic winter warmer.

  • 20 mins cooking
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  • 2 medium beurre bosc pears (460g), halved
  • 2 tablespoons pure maple syrup
  • 1/4 cup (40g) almond kernels, chopped coarsely
  • 2 cups (220g) quinoa flakes
  • 1 litre (4 cups) coconut milk
  • 1 tablespoon brown sugar
  • 2 tablespoons pure maple syrup, extra
  • 1/3 cup (10g) flaked coconut, toasted


  • 1
    Preheat oven to 180°C/350°F.
  • 2
    Place pears on a baking-paper-lined oven tray; drizzle with maple syrup. Bake for 25 minutes or until pears are golden and tender. Add almonds for the last 5 minutes of pear cooking time.
  • 3
    Meanwhile, place quinoa, coconut milk and sugar in a medium saucepan over medium heat; cook, stirring, for 6 minutes or until cooked and creamy.
  • 4
    Serve porridge topped with baked pears, almonds and any pan juices; drizzle with extra maple syrup and top with flaked coconut.


Quinoa flakes must be fully cooked before eating; make sure they are tender.

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