Combine 1 cup coconut milk with the quinoa in a medium saucepan and cook according to quinoa package directions. 

Meanwhile, bring a skillet to medium-low heat and add almonds, stirring until fragrant. Add sesame seeds and honey. continue to stir until honey completely coats mixture, about 3 minutes. Remove from heat and spread out on a baking sheet/cutting board to cool. 

Heat coconut oil in the pan and add pineapple chunks. Once golden brown on one side, flip chunks to another side and cook until caramelized. Remove from heat and roughly chop into bite-size pieces. 

Bring the skillet to a low heat and add coconut. Stir until the coconut turns golden. Remove from heat. 

Break up sesame mixture. Microwave the remaining 1/2 cup coconut milk for 30 seconds. Divide quinoa between two bowls and pour milk on top. 

Top each bowl with pineapple, banana, mint, sesame almond brittle, and coconut. Serve warm.