Fonio Porridge with Pomegranate Poached Pears

Fonio is a variety of millet with tiny grains and a delicious, nutty taste. This gluten-free grain cooks extremely quickly, making it perfect for a busy morning’s breakfast. Top with poached pears infused with autumnal flavors and you have a great way to start the day!

Prep Time

10 minutes

Cook Time

15 minutes


4 Servings


1 can coconut milk (unsweetened)
1 cup fonio
1 teaspoon vanilla extract
1⁄2 lemon (juiced)
1⁄2 teaspoon peppercorns, black (whole)
2 cardamom pods (lightly crushed)
1⁄2 cinnamon stick
1 1⁄12 cups pomegranate juice (unsweetened)
2 tablespoons agave nectar (or to taste)
2 pears (sliced)
1 tangerine (peeled, segmented, strip of peel reserved)
  almonds (sliced)


  1. Empty the can of coconut milk into a medium pot, add ¼ cup water, and bring to just below a boil over medium-high heat. Add fonio and a pinch of salt and cook according to package directions; set aside.
  2. Meanwhile, heat pomegranate juice, agave nectar, lemon juice, vanilla extract, citrus peel, and spices to a simmer. Add slices of pear and tangerine segments and simmer for 3-5 minutes, or until softened but not mushy. Remove fruit slices and use to top bowls of fonio porridge.
  3. Strain solids from poaching liquid and return liquid to a boil over high heat; boil until thickened to a syrupy consistency. Drizzle syrup over bowls, top with sliced almonds if desired, and serve!