Banana Split With Curried Chocolate-Coconut Sauce

• 6 ounces bittersweet or semisweet chocolate, chopped
• 2 tablespoons (1/4 stick) unsalted butter
• 1/4 cup canned sweetened cream of coconut (such as Coco Lopez)
• 2 tablespoons dark rum
• 2 teaspoons curry powder
• 1 teaspoon finely grated lime peel
• 3/4 cup chilled whipping cream
• 1 tablespoon powdered sugar
• 4 bananas, peeled, halved lengthwise
• 1 quart vanilla ice cream
• 1 cup 1/3- to 1/2-inch cubes peeled cored pineapple
• Sweetened flaked coconut, toasted

1. Stir chocolate and butter in medium saucepan over low heat until smooth. Whisk in next 4 ingredients. (Can be made 1 day ahead. Cover and chill.) Stir sauce over low heat until just warm.
2. Whisk cream and powdered sugar in medium bowl to peaks; chill until ready to use. Arrange 2 banana halves in each of 4 long shallow dishes. Add 3 scoops ice cream to each dish. Spoon warm sauce over ice cream. Top with pineapple, whipped cream, and toasted coconut.

bittersweet, butter, cream of coconut, dark rum, curry powder, lime peel, chilled whipping cream, powdered sugar, bananas, vanilla ice cream, pineapple, flaked coconut

Taken from www.epicurious.com/recipes/food/views/banana-split-with-curried-chocolate-coconut-sauce-234829 (may not work)