Vegan Pesca y Coco (Colombian Banana Blossom and Coconut Rice)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Cuisine: Vegan, Colombian
Serves: 3-4 servings
Ingredients
  • 2 cans Chef's Choice coconut milk
  • 1 cup rice
  • 1 cup water
  • 1 Tbsp brown sugar
  • 2 tsp sea salt, divided
  • 1 can Nature's Charm marinated banana blossom
  • 2 cups flour
  • 1 tsp garlic salt
  • ½ tsp ground pepper
  • ¼ cup chili crisp
  • 3 Tbsp finely chopped seaweed
Instructions
  1. Pour 1 can of coconut milk into a skillet over medium heat. Bring to a boil then reduce to a simmer, stirring often and scraping the sides. Cook down the coconut milk until it's reduced and the coconut solids caramelize to a toasty brown color, about 20-30 minutes.
  2. Add the rice, 1 cup coconut milk, 1 cup water, brown sugar, and 1 tsp sea salt to the pan. Bring to a boil then reduce to a simmer and cover. Cook for 20-25 minutes until the rice is tender.
  3. Drain the banana blossom. Dry them with a tea towel on a plate, gently pressing the leaves together to form a filet. In a large shallow bowl, combine 1 cup flour with 1 tsp sea salt and ½ tsp black pepper. In another shallow bowl, combine the remaining 1 cup flour with the rest of the coconut milk, sea salt, and black pepper. Add enough water to form a medium thick batter.
  4. Coat the banana blossoms in flour, then dunk in the batter. Fry in a pan of oil over medium high heat until golden brown and crisp, about 3-4 minutes on each side. Place over a paper towel once finished.
  5. To serve, place a banana blossom filet over a a plate of coconut rice. Top each with 1 Tbsp chili crisp and chopped seaweed. Serve immediately.
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-pesca-y-coco/