In a medium saucepan, combine bulgur, 1 cup of the coconut milk and ½ cup of water. Bring to a boil and stir. Remove from heat, cover and leave it to sit until the bulgur absorbs all of the liquid (about 12-15 minutes). Once all the liquid has absorbed, stir in the remaining coconut milk, cinnamon, and 2 tsp of honey.
While you are waiting on the bulgur, prepare the blueberry sauce. In a small saucepan over medium-low heat, combine the blueberries, 2 tbsp of water, and 1 tsp of honey. Cook, stirring frequently, until the berries break down and sauce thickens slightly (5-7 minutes).
To prepare the toppings, combine the coconut flakes, pistachios, chia seeds, coconut sugar, and bee pollen in a small bowl.
To serve, spoon the warm bulgur into a bowl. Top with the almond butter and hot blueberry sauce. Sprinkle with the coconut flake mixture and adda few banana slices.