Red Beans with Scented Coconut Milk

Servings: 4
Prep time: 30
Cooking time: 5
  1. Season the beans with a tablespoon sesame oil and let them sit for 20 minutes.
  2. Mix the coconut oil with a few drops of spicy oil and a pinch of pepper. Add a little bit of salt and let it sit.
  3. Toast the coriander grains in the oven at 180°C for a couple minutes.
  4. Warm the coconut milk up and pour it in the plates, regularly arrange the beans and the toasted coriander around, then decorate with the sliced lemon zest, the herbs and the edible flowers. Complete with a few drops of sesame oil.