Season the prawns and palm oil. Finish with the coconut milk and let it thicken. Reserve
Grill the coalho cheese in the bottled butter. Cut into cubes and reserve.
In two poke bowls, assemble the plate. Place the beans on one side, the red rice on the other and between them, place the gherkin, mango, shrimp and coalho cheese. Finish with cashews and cilantro for garnish.