Make the caramel first: add the coconut oil, ½ teaspoon of salt, maple syrup and pear slices to a pan over a medium heat and bring to the boil. Reduce the heat and allow to simmer for 8 – 10 minutes or until the caramel is thickening.
Place the soaked barley (drained), coconut milk and ½ teaspoon of salt to a pot, along with 150ml of hot water.
Cook for 5-8 minutes, stirring continuously until a sticky porridge forms.
Spoon into two bowls, and add the pear caramel on top.