Winter Citrus and Maple Pecan Fruit Bowl

Spread coconut flakes on a baking sheet and toast at 160C for 4 minutes, watching closely, until edges turn golden.

Toss pecans with maple syrup, cinnamon, and salt in a skillet over medium heat for 3 minutes until the syrup turns golden-brown and the nuts are glossy.

Cut away the peel and pith from blood oranges and grapefruit, then slice between membranes to release clean segments.

Core and thinly slice the pear into half-moons.

In a small bowl, whisk the lemon juice, olive oil, salt, and pepper until smooth.

Spread coconut yogurt across the base of two bowls, fan pear slices and citrus segments on top, then scatter maple pecans, pomegranate seeds, and toasted coconut over everything.