Pre heat oven to 350 degrees. Spread the shredded coconut on a small sheet tray and place it in the oven and cook for 5-10 minutes. Check after 5 and move around to evenly brown. (don't forget its in there...I've done it LOL) Cool and set aside. I usually do this a day ahead.
This is totally optional but looks great. Scoop out about a cup of ice cream and shape into a ball.
Roll ice cream into toasted coconut and place into the freezer to firm up.
(I am showing picture on 1/2 of the recipe so you can see it better) Place your butter, sugar, cinnamon in a skillet and place over medium heat.
Once the butter and sugar start to melt sprinkle in a pinch of salt.
Add your bananas and pineapple, cook for about 2 minutes and then flip
once flipped get ready to add your rum
I used Bumbu, because that is what we had. But a dark bacardi, meyers, captain morgan or whatever your favorite dark rum is fine. You can also sub with pineapple juice or orange juice if you do not want to use alcohol
Add you rum. Off the heat if you have a gas stove. Then flame. I did this inside (not recommended be careful) and used a lighter. I usually do it outside at night and my guests always get a kick out of it. Cook until the flames die out and serve.
Time to plate it up. I like to place the fruit at the bottom and plop the ice cream on top with a little bit of whipped cream and mint, or a strawberry for extra color. And of course... I love to eat it outside.