Instructions: Slice the bananas crosswise 1/2 inch thick. Place on a baking sheet and freeze until solid, about 1 hour.

Preheat the oven to 375iF. In a pie plate, toast the coconut for about 4 minutes, or until golden; let cool.

In a food processor, combine the frozen bananas with the coconut milk, sugar, lime juice and rum. Purae until very creamy, about 2 minutes. Spoon into bowls, garnish with the toasted coconut and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.