Instructions

1. Put the porridge and coconut milk in a saucepan. Bring to a simmer and cook for 10 minutes over low heat. It should be creamy, so add a little more coconut milk, if needed.
2. Turn off the heat, stir in two-thirds of the shredded coconut, then put a lid on and rest for 5 minutes.
3. Meanwhile, peel the pineapple, and cut half of it into 1 cm rings (use the other half for other recipes). Using an apple corer, push out the middle, woody part.
4. Put the pineapple rings in a non-stick pan, add a drop of lemon juice and half of the agave syrup. Caramelize them for about 5 minutes, then turn them over. Scatter the nuts around the pineapple pieces and drizzle more agave on top.
5. When the pineapple is golden, the nuts are sticky – transfer them to a plate.
6. Spoon the porridge into bowls, scatter the remaining coconut on top, then add the caramelized pineapple slices and pecan nuts. Drizzle more agave/maple syrup on top if you like.