Peruvian Kiwicha and Tropical Fruit Breakfast Bowl

Toasting and Simmering the Grain

1. Place a small, dry saucepan over medium-low heat. Add the unsweetened coconut flakes and toast, stirring constantly, for 2 to 3 minutes until fragrant and golden at the edges. Tip onto a plate to cool.
2. Rinse the kiwicha (amaranth) in a very fine-mesh sieve under cold running water to remove any bitter saponins, then drain thoroughly.
3. In the same saucepan, combine the drained kiwicha, 240ml water, 120ml (half) of the milk, the cinnamon stick, and a small pinch of salt.
4. Set the pan over medium heat and bring to a gentle boil. Once bubbling, immediately reduce the heat to low, cover with a tight-fitting lid, and let it simmer for roughly 20 minutes until the grains are tender and have absorbed most of the liquid.

Finishing the Porridge Base

5. Remove the pan from the heat and discard the cinnamon stick.
6. Pour in the remaining 120ml of milk, maple syrup (or honey), and vanilla extract.
7. Stir vigorously with a wooden spoon for about 1 minute. The grains will break down slightly and create a thick, silky, pudding-like consistency. If you prefer a looser porridge, splash in an extra tablespoon or two of warm milk.

Assembling the Bowl

8. Ladle the warm kiwicha porridge into your serving bowl, smoothing the surface slightly with the back of a spoon.
9. Arrange the sliced mango and diced pineapple neatly across one side of the bowl.
10. Scoop out the pulp and seeds from the passion fruit halves and spoon them over the center.
11. Scatter the toasted coconut flakes and chia seeds across the top, then finish with a light dusting of ground cinnamon before serving immediately.