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Pour 1 can of coconut milk into a skillet over medium heat. Bring to a boil then reduce to a simmer, stirring often and scraping the sides. Cook down the coconut milk until it's reduced and the coconut solids caramelize to a toasty brown color, about 20-30 minutes.
Add the rice, 1 cup coconut milk, 1 cup water, brown sugar, and 1 tsp sea salt to the pan. Bring to a boil then reduce to a simmer and cover. Cook for 20-25 minutes until the rice is tender.
Drain the banana blossom. Dry them with a tea towel on a plate, gently pressing the leaves together to form a filet.
In a large shallow bowl, combine 1 cup flour with 1 tsp sea salt and ½ tsp black pepper.
In another shallow bowl, combine the remaining 1 cup flour with the rest of the coconut milk, sea salt, and black pepper. Add enough water to form a medium thick batter.
Coat the banana blossoms in flour, then dunk in the batter. Fry in a pan of oil over medium high heat until golden brown and crisp, about 3-4 minutes on each side. Place over a paper towel once finished.
To serve, place a banana blossom filet over a plate of coconut rice. Top each with 1 Tbsp chili crisp and chopped seaweed. Serve immediately.