Banana Rum Fritters
Coconut-Rolled Ice Cream
Slice bananas into thick angled slices, about 1/2-inch thick. Toss gently with rum and set aside.
Heat oil in a pot to 350 F (medium high heat for 8 minutes).
Combine 1 cup flour with baking powder and salt. Whisk in egg and cold water until smooth.
Dust a banana slice with a little of remaining flour, shake off and dip into batter. Using a pair of tongs, place fritter in hot oil and cook for 2 minutes on each side. Remove to drain on a paper towel. Cook fritters together, leaving a half inch between them as they fry in the pot.
Heat all ingredients except rum over medium low heat, whisking frequently. Cook for 10 minutes, until sauce thickens. Sauce can be served warm or chilled.
Preheat oven to 350 F.
Spread coconut on an ungreased baking sheet and bake for 6-8 minutes, stirring once. Allow to cool.
Roll scooped ice cream in coconut and keep frozen until ready to serve.
Spoon chocolate sauce in center of plate. Arrange warm fritters on sauce and place coconut-rolled ice cream just off to the side.