Banana Split with Curried Chocolate-Coconut Sauce

Name: Banana Split with Curried Chocolate-Coconut Sauce
Yield: 4 servings
Ingredients: 1 6 ounces bittersweet or semisweet chocolate, chopped; 1 2 tablespoons (1/4 stick) unsalted butter; 1 1/4 cup canned sweetened cream of coconut (such as Coco López); 1 2 tablespoons dark rum; 1 2 teaspoons curry powder; 1 1 teaspoon finely grated lime peel; 1 3/4 cup chilled whipping cream; 1 1 tablespoon powdered sugar; 1 4 bananas, peeled, halved lengthwise; 1 1 quart vanilla ice cream; 1 1 cup 1/3- to 1/2-inch cubes peeled cored pineapple; 1 Sweetened flaked coconut; 1 toasted

From the kitchen of Carly

A banana split that trades vanilla predictability for curried chocolate-coconut sauce spiked with dark rum and lime. Warm, spiced, and coconut-rich over cold vanilla ice cream, it's familiar comfort with an unexpected kick.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 ounces bittersweet or semisweet chocolate, chopped
12 tablespoons (1/4 stick) unsalted butter
11/4 cup canned sweetened cream of coconut (such as Coco López)
12 tablespoons dark rum
12 teaspoons curry powder
11 teaspoon finely grated lime peel
13/4 cup chilled whipping cream
11 tablespoon powdered sugar
14 bananas, peeled, halved lengthwise
11 quart vanilla ice cream
11 cup 1/3- to 1/2-inch cubes peeled cored pineapple
1Sweetened flaked coconut
1toasted

Instructions

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.
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.