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

BANANA SPLIT WITH CURRIED CHOCOLATE COCONUT SAUCE:

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.