This recipe yields a medium sized bowl, which can be an appetizer or an accompaniment to a main dish.

There are three steps to this recipe. To follow all three steps would take about 20-30 minutes.

Ingredients List:

1. EXTRACTING MILK FROM A COCONUT

Peel the husk off the coconut and half with a large bolo knife or machete.
Using a coconut grater, scrape the meat off of the coconut halves.
Pour a 1/3 cup of water into the grated coconut. Mix well with your hands.
Take a small amount of the water/coconut mixture into the palm of your hand and squeeze over a medium sized bowl with a sieve. Repeat this process until about a cup of milk is produced in the bowl.
Set aside for Step 3.

STEP 2. PREPARING THE BANANA BLOSSOM

Cut the stalk off the banana blossom.
Half the blossom lengthwise to see the anatomy clearly.
Discard the outer crimson shells as well as the pistils that line them. Do this until you are left with light green petals only.
Cut the halves to make 4 parts.
In a medium sized pot over medium-high heat, submerge the four parts in water and bring to a boil.
Let it simmer for about 10-15 minutes.
Drain and let cool.
Cut out the spine and pistils; discard.
Slice the light green layers very thinly crosswise and set aside for Step 3.
3. COOKING THE DISH
In a medium sized pot over medium heat, combine all ingredients from the list. Salt and sugar to taste.
Let simmer for 10-15 minutes.
Serve as a side dish to accompany a main course, drizzled over steamed rice.

3. COOKING THE DISH

In a medium sized pot over medium heat, sauté the minced red onion, garlic and ginger in 1 tsp coconut oil, for about 5 minutes.
Add salt and sugar to taste.
Add vinegar and let simmer for about 2-3 minutes.
Add banana hearts and let simmer for about 2-3 minutes.
Add coconut milk and let simmer for 10-15 minutes, strring occassionally.
Serve.