Blanch the sliced banana heart in salted boiling water for about two minutes. Strain, dump in a bowl of iced water to refresh, strain and squeeze to remove excess water.
In a mixing bowl, toss together the squeezed banana heart, shallots, tomatoes and chili.
Pour in the coconut milk. Toss. Season with salt and pepper. Add just enough kalamansi juice to create a good contrast with the sweet creamy coconut milk.
Cover the bowl with cling film and let sit in the fridge for at least 10 minutes to allow the flavors to blend.