Instructions: With round ice cream scoop shape ice cream into 6 balls. Roll in coconut, put on waxed paper and put back in freezer until ready to serve. Mix preserves together in saucepan. Add rum; place on grill over medium flame; heat, stirring until mixture begins to boil. Remove from grill and stir in bananas. Serve warm over ice cream balls.

Makes 6 servings.

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