Bring the coconut milk, broth and ½ teaspoon salt to the boil, add the rice, bring to the boil and cover and let soak over a low flame for 10–12 minutes.

Rinse and drain the corn and kidney beans.

Dice the mango, cut the avocado into wedges, drizzle with lemon juice and sprinkle with pepper.

Peel the bananas and cut into thick slices.

Caramelize the sugar in a pan, add 10 g butter, then fry the bananas in the caramel for 1–2 minutes while turning.

Peel garlic and chop finely.

Chop the parsley and stir into the yogurt with half of the garlic, season with salt.

Heat 10 g butter in a pan and sauté the rest of the garlic.

Add rice, beans and corn to the pan, fry while turning and season with salt and pepper.

Arrange the avocado, mango, bananas, yoghurt and parsley leaves on top.