Banana and Coconut Milk Ice Cream

2 lrg Very ripe bananas
1/4 cup Sweetened coconut flakes
1/2 cup Unsweetened coconut milk
1 tbl Superfine sugar
A squeeze of lime juice
1 tsp Dark rum

Slice the bananas crosswise 1/2 inch thick. Place on a baking sheet and freeze until solid, about 1 hour.

Preheat the oven to 375�F. In a pie plate, toast the coconut for about 4 minutes, or until golden; let cool.

In a food processor, combine the frozen bananas with the coconut milk, sugar, lime juice and rum. Puree until very creamy, about 2 minutes. Spoon into bowls, garnish with the toasted coconut and serve.