Rinse the quinoa in a strainer, and then place the quinoa in a saucepan. Add the unsweetened coconut milk. Cook over medium heat, just until the milk starts to bubble. Reduce the heat to low, and cover the pan.
Cook over low heat for about 15 minutes. The quinoa is done when the little ring separates from around the edge of the quinoa. Don’t overcook or it will dry out.
Remove the pan from the heat and stir in the honey, vegan buttery spread, shredded coconut flakes, coconut cream, and salt.
Spoon into bowls and top with the diced mango. Sprinkle coconut on top.
Notes
You can store leftover quinoa in the refrigerator for about 3 days. You can reheat it in the microwave or on the stove top - you may need to add a bit more milk or water to add some moisture while reheating.