Ingredients
6
ounces bittersweet or semisweet chocolate, chopped
2
tbsp (1/4 stick) unsalted butter
1/4
cup canned sweetened cream of coconut (such as Coco López)
1
tsp finely grated lime peel
3/4
cup chilled whipping cream
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.
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