My coconutty take on the famous Brennan's Bananas Foster.

Bananas Hawaiian

1/2 cup sweetened flaked coconut 2 tablespoons butter 1/2 cup brown sugar, firmly packed 1/2 teaspoon ground cinnamon 2 tablespoons banana liqueur 4 medium firm-textured bananas, cut in half lengthwise, then halved 2 tablespoons dark rum 4 (1/2-cup) scoops vanilla ice cream

Brown coconut in a skillet over medium heat, stirring constantly. Remove from pan; cool and set aside.
Combine the butter, brown sugar and cinnamon in a skillet. Place the pan over low heat on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream in individual dessert dishes. Generously spoon warm sauce over the top of the ice cream, sprinkle with the toasted coconut and serve immediately.

Makes 4 servings.

Cook's Tip: Scoop the balls of ice cream out ahead of time and freeze until ready to use. That way it won't melt as fast and it saves work at the last minute.

Nutritional Information Per Serving (1/4 of recipe): 400.4 calories; 35% calories from fat; 16.8g total fat; 46.9mg cholesterol; 111.5mg sodium; 333.8mg potassium; 54.2g carbohydrates; 1.5g fiber; 43.8g sugar; 52.7g net carbs; 3.1g protein.