Step 1

Spoon 2 Tbsp. cream off the top of coconut milk into a small bowl. Whisk in a pinch of salt and set aside.

Step 2

Bring grains, coconut flakes, maple syrup, a pinch of salt, remaining coconut milk, and 4 cups water to a boil in a large saucepan over medium-high heat. Reduce heat and simmer, stirring occasionally, until grains are chewy-tender and most of the liquid has been absorbed, about 1 hour.

Step 3

Do Ahead: Porridge can be made 4 days ahead. Let cool; cover and chill.

Step 4

Bring raisins, maple syrup, salt, and 1 cup water to a simmer in a small saucepan over medium heat. Cook until raisins are plump and about half of the water is evaporated, 12–15 minutes. Add tea bags and let raisin mixture cool.

Step 5

Divide porridge among bowls and top with reserved coconut cream. Remove tea bags from raisins and spoon raisins and some of their syrup over porridge. Sprinkle with bee pollen and coconut flakes.

Step 6

Do Ahead: Raisin mixture can be made 2 weeks ahead. Cover and chill.