Ingredients

• 1 cup white sugar
• 1/2 cup good quality Cocoa Powder
• 4-ounces unsalted butter
• 1 cup dark rum
• 1 cup heavy cream
• 1 tablespoon vanilla extract
• 1/2 cup vegetable oil
• 2 green plantains, cut in thin slices lengthwise
• Sugar
• Ground cinnamon
• 2 ripe bananas
• 1 ripe pineapple
• 1 cup sugar
• 1 cup amber rum
• 1 cup heavy cream and 1 tablespoon confectioners' sugar whipped to soft peaks
• 1 can Coco Lopez
• 1 can unsweetened coconut milk
• 1 can water
• 2 tablespoons lime juice

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Instructions

1. Heat the vegetable oil in a large saute pan until approximately 350 degrees. Fry the plantain slices until golden brown and crisp. Remove from the oil and dust with sugar and cinnamon. Drain on paper towels, and reserve for garnish;
2. Bring all ingredients to a gentle boil, cool and reserve until needed. .
3. To assemble the banana split, slice the bananas lengthways and cook in a saute pan with a little butter. Peel the pineapple and cut into 1-inch rings. Remove the core. Add the pineapple to pan and cook until both are golden brown. Add the sugar and the rum. Flambe and stand aside. Place on the plate, bananas first, face up. Top with the pineapple ring. Pour any pan juices over the fruit. Drizzle a little of the Chocolate Rum Sauce over the dessert and the plate. Garnish with whipped cream and plantain chips.
4. For the plantain crisps, fry the plantain slices in shallow vegetable oil until crisp, about 1 minute. Transfer the plantain chips to a plate lined with paper towels and immediately sprinkle with sugar and ground cinnamon.
5. Mix all ingredients together in bowl. Transfer to freezer friendly container and freeze until set. Serve with the banana split or enjoy alone.;