Caribbean Spelled seitan baked in a crispy jacket in coconut and red palm oil

• 250 grams seitan
• 100 g coconut grater dried
• 2 tbsp cornstarch
• 2 tbsp coconut flour
• red palm
• coconut oil
• 2 bananas
• 1 fresh pineapple
• 1 cup whole rice
• 60ml water (Pineo)

Preparation of caribbean spelled seitan baked in a crispy jacket in coconut and red palm oil

1. Start cooking the rice, calculate about a cup of rice for 2 people.
2. Then let the spelled seitan (may also be the wheat version) drain and pat it dry with kitchen paper (important otherwise the moisture will repel the cornmeal).
3. Take 2 deep plates.
   1. In one plate you make a thick paste with: 2 level tablespoons of starch, 2 level tablespoons of coconut flour and 60 ml of water. You can add ½ teaspoon of curcuma (gives a nice color), a pinch of cayenne pepper, ... and possibly other herbs to your own taste.
   2. In the other plate, sprinkle the grated coconut.
4. Dip the seitan in the starch and roll in well on both sides (may be quite thick) and then roll in the grated coconut.
5. It is important that the paste is thick enough so that the coconut grater sticks well.
6. Press down well and bake in ¾ coconut oil and ¼ red palm.
7. Meanwhile, peel and cut the banana at its longest.
8. Also peel the pineapple and get rid of the black dots.
9. Let both caramelize in coconut oil in a hot pan, as soon as the outside is nicely browned, continue cooking over a low heat.