Puso Salad

Bring a large pot of salted water to a boil, then add the peeled and cored banana heart. Boil for 15-20 minutes until tender and easily pierced with a fork.

Drain the boiled banana heart thoroughly and allow it to cool slightly. Once cooled, julienne the banana heart into thin, even strips and set aside.

Combine the julienned banana heart and softened onion rings in a serving bowl.

In a separate bowl, whisk together the vinegar, coconut cream, minced ginger, and freshly ground black pepper until well combined and emulsified.

Pour the vinegar-coconut cream dressing over the banana heart and onion mixture. Toss gently but thoroughly to coat all ingredients evenly with the dressing.

Let the salad rest for at least 5-10 minutes at room temperature, allowing the flavors to meld before serving.