Banana split with coconut

1.Heat a large frying pan over high heat. Dust cut sides of banana heavily with sugar and place cut-side down in pan. Cook until caramelised (2-3 minutes), then transfer to a plate.

2.Add the coconut sugar to the pan with 80ml water, stir until dissolved, then cook without stirring until caramelised (2-3 minutes). Slowly add coconut cream (be careful, hot caramel will spit), bring to the boil, stirring to combine, then transfer to a bowl and place in the freezer briefly to cool.

3.Arrange bananas on serving plates, top with scoops of ice-cream, drizzle with caramel and scatter with coconut, macadamia, mint and lime rind and serve with lime wedges.