1 cup unsweetened shredded coconut
1/2 cup sliced almonds
1 cup pearled barley (see Recipe Note)
1 1/4 cups water
1 (15-ounce) can coconut milk
2 tablespoons natural cane sugar (or regular granulated sugar)
1/2 teaspoon kosher salt
1 vanilla bean, split (or 1 teaspoon pure vanilla extract)
1 large mango, diced (1 3/4 cups)
1 banana, peeled and thinly sliced
Place coconut flakes on a small baking sheet and toast at 300°F until fragrant and just golden-brown, 2 to 3 minutes (depending on thickness of your coconut flakes this could take a bit longer, so just keep an eye on them). Scoop onto plate to cool and set aside. Meanwhile, place sliced almonds on the same baking sheet and toast until golden-brown, about 5 minutes.
In a heavy saucepan, combine 1/2 cup of the toasted coconut, barley, water, coconut milk, sugar, and salt. Scrape seeds from the vanilla bean, and add both the seeds and the pod to the pot. Cover, and bring to a low boil over medium heat. Reduce heat to low and simmer, covered, until barley is tender and most of the liquid has been absorbed, about 40 minutes. Stir occasionally to avoid sticking.
Once finished cooking, remove the vanilla bean pod. Remove the pot from the heat. Fold in most of the toasted almonds, reserving a few to top each bowl.
Spoon into bowls and garnish with the remaining toasted coconut and almonds, diced mango, and sliced banana.
Recipe Notes
- When you shop for barley, you'll see "hulled" and "pearled" barley in the stores. Hulled barley (whole-grain barley) has just the very outer shell of the grain removed, whereas pearl barley has much of the outside of the grain sloughed away, making it quicker-cooking (and a bit less nutritious). I always use pearled barley because it's widely available and still boasts a great deal of fiber.
- I happen to like full-fat coconut milk, but you could also use the lighter version instead.