Preheat oven to 200°C/375°F.
Rinse quinoa with hot water and place in a pot along with almond milk, vanilla, coconut blossom sugar and shredded coconut. Bring to a boil and let simmer on low heat for about 20 minutes until quinoa is soft and creamy.
In the meantime prepare the pears by placing them in an oven-proof dish. Sprinkle with coconut blossom sugar and coconut oil. Bake on the middle rack for 10-15 minutes until tender. Add almonds a couple of minutes before baking time is up.
Serve quinoa porridge in bowls and top with half a pear, almonds, shredded coconut and coconut blossom syrup.