Ingredients

• 1/3 cup shredded sweetened coconut plus 8 tablespoons for plating
• 1/3 cup sugar
• 1/2 cup lite coconut milk (the higher percentage of fat in regular will interfere with freezing)
• 1/4 teaspoon imitation coconut extract (recommended: McCormick)
• 1/4 teaspoon vanilla extract
• 1/2 cup whole milk
• 3/4 cup heavy cream
• 2 tablespoons cocoa powder
• 6 tablespoons lavender honey
• 1/2 cup chocolate syrup
• 2 teaspoons Chinese five-spice powder, placed into a sachet
• 3 to 4 liters canola oil, or as needed for deep-frying
• 1 1/2 cups all-purpose flour
• 3/4 cup cornstarch
• 4 1/2 teaspoons baking powder
• 1 1/2 cups seltzer water (for carbonation)
• 4 bananas cut in 1/2, on the diagonal
• 1/4 cup confectioners' sugar

Instructions

1. Special equipment: Blender and Ice cream maker, preferably electric
2. For the ice cream:
3. Add 1 at a time through the feed opening of a running blender, shredded coconut, sugar, coconut milk, coconut extract, and vanilla extract. Pour into a bowl and stir in the milk and cream. Freeze in ice cream maker until desired consistency is achieved, about 20 to 25 minutes and reserve in freezer until needed.
4. In a small saucepan, heat the chocolate syrup and the sachet of five-spice over low heat for 10 to 15 minutes to infuse flavors. Remove from heat and bring to room temperature.
5. Heat oil in deep-fryer to 375 degrees F, or as directed in the manufacturer's instructions for similar foods.
6. In a large mixing bowl, combine flour, cornstarch, and baking powder. Add seltzer water in a stream while whisking constantly. Dip the bananas in the batter to coat and add to the deep-fryer basket which has been immersed in the oil. Fry until golden brown, drain on paper towels, and sift confectioner's sugar over immediately.
7. In a small bowl toss reserved shredded coconut and cocoa powder. Place banana on serving plate and drizzle chocolate sauce over. Place a nest of chocolate dusted coconut alongside and top with a scoop of ice cream and a drizzle of honey.