1. Rinse the Farro: Begin by rinsing the pearled farro under cold running water in a fine-mesh sieve. This helps remove any excess starch and ensures a cleaner, less sticky texture.

2. Cook the Farro: In a medium saucepan, combine the rinsed farro, 2 cups of water, and a pinch of salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the farro is tender and most of the water has been absorbed. The grains should still have a pleasant chewiness.

3. Add Coconut Milk and Sweetener: Once the farro is cooked, stir in the full-fat canned coconut milk, unsweetened shredded coconut, and maple syrup (or honey). Continue to cook uncovered over low heat for another 5 minutes, stirring occasionally, allowing the flavors to meld and the mixture to thicken slightly.

4. Stir in Chia Seeds: Remove the saucepan from the heat and stir in the chia seeds. The chia seeds will help to further thicken the mixture as it cools and add extra fiber and omega-3s.

5. Fold in Mango: Gently fold in the diced ripe mango. Reserve a few pieces for garnish if desired.

6. Rest and Serve: Cover the saucepan again and let the farro sit for 5-10 minutes to allow the chia seeds to fully hydrate and the flavors to deepen. Serve warm, or transfer to an airtight container and refrigerate for a chilled breakfast later.

7. Garnish and Enjoy: Before serving, top with extra shredded coconut, fresh mango slices, or a drizzle of your preferred sweetener for an extra touch of sweetness and texture.