One of the most memorable dishes I had recently in MedellÃn was a beautiful reminder of how exciting Colombian cuisine can be. This Vegan Pesca y Coco is a plant-based interpretation of that experience, combining crispy banana blossom with rich, creamy coconut rice for a dish that’s full of flavor, texture, and a little restaurant-level magic.
The star of this recipe is Nature’s Charm Marinated Banana Blossom, which makes an incredible alternative to seafood. Its delicate, flaky texture lends itself beautifully to dishes traditionally made with fish, especially when coated in a light, crispy batter and fried until golden.
But the real magic happens with the rice.
Traditional Colombian coconut rice, or arroz con coco, is made by slowly cooking coconut milk until the liquid reduces and the coconut solids caramelize into a rich, toasted brown color. The result is a deeply flavorful rice with a beautiful balance of savory, sweet, and nutty notes. Chef’s Choice Coconut Milk makes this process especially delicious, creating a creamy, aromatic base that transforms simple rice into something truly special.
Finished with crispy chili, chopped seaweed, and golden banana blossom, this dish is a celebration of the flavors that inspired it.
Why You’ll Love This Recipe
- A unique plant-based interpretation of a Michelin recommended dinner in MedellÃn.
- Nature’s Charm Marinated Banana Blossom makes an incredible seafood alternative.
- Authentic Colombian-style coconut rice with rich, caramelized coconut flavor.
- Chef’s Choice Coconut Milk creates a creamy, deeply flavorful rice.
- Crispy, golden banana blossom with a light, savory batter.
- A beautiful combination of textures, from fluffy rice to crunchy chili and seaweed.
- A restaurant-worthy vegan dinner that feels special enough for entertaining.
What Is Pesca y Coco?
Pesca y coco, or fish with coconut, is a combination of flavors found throughout Colombia’s Caribbean coast, where seafood and coconut milk are staples of the regional cuisine.
This recipe takes inspiration from those traditional flavors while using plant-based ingredients. The banana blossom provides a delicate, seafood-like texture, while coconut rice brings richness and a subtle sweetness that complements the crispy fried topping.
It’s a beautiful way to explore Colombian cuisine through a vegan lens.
The Secret to Authentic Colombian Coconut Rice
If you’ve never made Colombian coconut rice, this is the recipe to try.
The process starts by reducing Chef’s Choice Coconut Milk in a skillet until the liquid evaporates and the coconut solids begin to caramelize. This step is what gives traditional arroz con coco its signature toasted flavor and beautiful brown color.
It takes a little patience, but the result is worth every minute.
Once the coconut milk has reduced, the rice is cooked directly in the caramelized coconut base with additional coconut milk, water, brown sugar, and sea salt. The rice absorbs all of that rich, nutty flavor as it cooks, creating a side dish that’s delicious enough to stand on its own.
Don’t rush the reduction. The caramelized coconut solids are what make this rice so special.
Nature’s Charm Marinated Banana Blossom: The Perfect Seafood Alternative
Banana blossom is one of my favorite ingredients for plant-based seafood recipes. Its natural texture is delicate and slightly flaky, making it a fantastic alternative to fish.
Nature’s Charm Marinated Banana Blossom is especially convenient because it’s already prepared and seasoned, making it easy to incorporate into recipes without a lot of extra work.
For this dish, the banana blossom is gently pressed into fillets, coated in a seasoned flour mixture, dipped into a coconut milk batter, and fried until golden and crispy.
The result is a beautiful contrast to the creamy coconut rice, with a light, crunchy exterior and tender interior.
A little chili crisp and chopped seaweed bring everything together, adding heat, umami, and a subtle ocean-inspired flavor.
Tips for the Best Vegan Pesca y Coco
Take your time with the coconut milk. The caramelization step is essential for authentic Colombian-style coconut rice. Let it reduce slowly until the coconut solids turn a deep golden brown.
Keep the banana blossom fillets intact. Gently press the marinated banana blossom together to create a more cohesive shape before coating.
Make sure your oil is hot enough. The banana blossom should fry until golden and crisp without absorbing too much oil.
Serve immediately. This dish is all about the contrast between crispy banana blossom and creamy coconut rice, so assemble just before serving.
Don’t skip the finishing touches. Chili crisp and seaweed add an extra layer of flavor that makes the dish feel complete.
More Plant-Based Recipes Inspired by Global Cuisine
If you love exploring bold flavors and creative plant-based cooking, try my Red Curry Crispy Rice Salad and Thai Red Curry Meatballs for more recipes featuring vibrant sauces, coconut milk, and unexpected vegan ingredients.
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- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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