Banana Split with Curried Chocolate-Coconut Sauce

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

The all-American soda fountain classic gets a fabulous tropical makeover.

Ingredients:

6 ounces bittersweet or semisweet chocolate, chopped

2 tablespoons (1/4 stick) unsalted butter

1/4 cup canned sweetened cream of coconut (such as coco lópez)

2 tablespoons dark rum

2 teaspoons curry powder

1 teaspoon finely grated lime peel

3/4 cup chilled whipping cream

1 tablespoon powdered sugar

4 bananas, peeled, halved lengthwise

1 quart vanilla ice cream

1 cup 1/3- to 1/2-inch cubes peeled cored pineapple

sweetened flaked coconut, toasted

Directions:

1. Stir chocolate and butter in medium saucepan over low heat until smooth. Whisk in next 4 ingredients. (Can be made 1 day ahead. Cover and chill.) Stir sauce over low heat until just warm.
2. Whisk cream and powdered sugar in medium bowl to peaks; chill until ready to use. Arrange 2 banana halves in each of 4 long shallow dishes. Add 3 scoops ice cream to each dish. Spoon warm sauce over ice cream. Top with pineapple, whipped cream, and toasted coconut.

By RecipeOfHealth.com