Bring water to a boil, then stir in coconut milk and rice. Simmer for 30-35 mins or prepare the rice in a rice steamer.
Heat the oil in a large skillet over medium-high heat. When it is shimmering, add the plantains in a single layer. Fry, until brown on one side, about 3 minutes. Flip and cook on the other side until browned and tender, about two more minutes. Sprinkle with salt.
To serve, divide the rice among four bowls and top with the plantains, beans, and any optional garnish.
Adapted from herbivoracious.com