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Banana Split

1 cup white sugar
1/2 cup Dutch process cocoa
4 ounces unsalted butter
1 cup dark rum
1 cup heavy cream
1 tablespoon vanilla extract

2 green plantains, cut in thin slices lengthwise

2 ripe bananas
1 ripe pineapple
1 cup sugar
1 cup light rum
1 cup heavy cream plus 1 tablespoon powdered sugar whipped to soft peaks

1 Coco Lopez
1 can unsweetened coconut milk
1 can water
2 tablespoons lime juice

Bring sugar, cocoa powder, butter, rum, cream and vanilla to a
gentle boil, cool and reserve until needed.

Heat vegetable oil in a large saute pan until approximately 350
degrees. Fry the plantain slices until golden brown and crisp.
Remove from the oil and drain on paper towels. Dust with sugar
and cinnamon, and reserve for garnish.

To assemble the banana split, slice the bananas lengthways and cook
in a saute pan with a little butter. Peel the pineapple and cut
into 1-inch rings. Remove the core. Add the pineapple to pan and
cook until both are golden brown. Add the sugar and the rum.
Flambe and stand aside. Place on the plate, bananas first, face
up. Top with the pineapple ring. Pour any pan juices over the
fruit.

Drizzle a little of the chocolate rum sauce over the dessert and
the plate. Garnish with whipped cream and plantain chips.

Mix coco lopez, coconut milk, water and lime juice together in
bowl. Transfer to freezer friendly container and freeze until set.
Serve with the banana split or enjoy alone.

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