Step 1

Start the night before. Soak the chia seeds in the coconut and almond milk, stir the chia seeds and vanilla extract through the milk. Put in a covered bowel or sealed container or jar and leave in the fridge overnight.

Step 2

In a medium sized skillet or pan melt the coconut oil. Add the chopped pear, feijoas, almonds and cinnamon to the skillet. Saute these for 3-5 minutes until the fruit is tender and the cinnamon is mixed through the fruit and almonds.

Step 3

While the pear, feijoas and almonds are sauteing gently reheat the chia seed porridge in a small saucepan, heat until warm but not boiling.

Step 4

In a high sped blender add the berries and water and blitz until they are nearly like liquid.

Step 5

Spoon the chia seed porridge into bowls, drizzle with the berry liquid, top with the cooked pear, feijoas and almonds. Top with shaved coconut and coconut yoghurt.

Step 6

Serve immediately.