Caramelized Tropical Fruits (Fruits Tropicaux Caramélisés)

1. Melt coconut oil in microwave for easy application.
2. With 2 Tbsp of coconut oil, toast unsweetened flaked coconut until golden brown in a pan. A cast iron pan on low heat with constant stirring works well.
3. Set aside toasted coconut flakes for later use.
4. Preheat barbecue (or oven) for 10 minutes on high
5. Wrap bananas, still in peel, in aluminum foil.
6. Place bananas on barbecue for 5-7 minutes then turn over for another 5-7 minutes.
7. Set aside bananas for later use.
8. Cut pineapple spears into consistent sizes for even roasting.
9. Cover pineapple completely in melted coconut oil.
10. Roast pineapple on barbecue until caramelized on each side, about 5-7 minutes
11. Set aside pineapple for later use.
12. Unwrap bananas and scoop out contents over a strainer and capture the liquid for later use.
13. Mash bananas in colander thoroughly to release as much liquid into bowl as possible.
14. Reduce banana juice on stove until thick
15. In oven-proof pan, begin layering evenly from bottom to top: pineapple, mangoes (make sure defrosted if frozen), mashed bananas, and dark chocolate
16. Cover dark chocolate in toasted coconut.
17. Pour reduced banana juice over top of toasted coconut.
18. Cover oven-proof pan with foil.
19. Set into 350F oven for 45 minutes to 1 hour.
20. Remove from oven and let cool for 15 minutes before serving to allow liquids to congeal.
21. Serve. Optional: top with whipped cream for additional decadence.