1. Rinse the bulgur under cold water to remove any impurities.
2. Bring a small pot of water to a boil (about 200 ml), then add the rinsed bulgur. Cook for about 10-12 minutes until tender, then drain any excess water.
3. In a separate pot, gently heat the milk over low heat until warm, but do not boil.
4. Add the chopped pear and pineapple to the warm milk. Cook for about 5-7 minutes until the fruits are soft.
5. Remove the pot from the heat and stir in the cooked bulgur and coconut flour. Mix well until all ingredients are combined.
6. Transfer the mixture to a blender or food processor and blend until smooth, adding a little more milk if you prefer a thinner consistency.
7. Allow the puree to cool before serving to your baby.

Summary:
This creamy bulgur and fruit puree is nutritious and perfect for babies aged 4-10 months. It contains whole grains, essential vitamins from the fruits, and healthy fats from coconut flour. The ingredients provide energy and promote healthy digestion.

Storing Options:
Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.

Possible Side Effects/Allergies:
Always check for potential allergies to coconut, pears, or pineapple before introducing them to your baby.