Freeze your ice cream maker bucket, freeze your peeled bananas in a ziplock bag and make & chill your simple syrup. Put your coconut cream and coconut milk in the fridge. Caramelize your pineapple and store in your fridge.

In a small pan, heat ½ teaspoon coconut oil and add diced pineapple. When it starts to brown a bit, add the brown sugar and let it dissolve and caramelize. Remove from heat and transfer to a container to refrigerate it until you are ready to make the ice cream. You can do this a day or two ahead.

Pour ½ cup hot water over sugar in a heat proof container. Stir until sugar is dissolved then chill in the fridge. You can do this step a day or two ahead.

Toast coconut on a sheet pan lined with aluminum foil on a Low Broil for about 40-60 seconds. Keep a very close eye on it to be sure it doesn’t burn! Remove from oven and let cool.

When you are ready to make your ice cream, begin with whipping your coconut cream until you get to soft peaks (just like you would make dairy whipped cream). Store in the fridge to keep very cold while you prep the rest of the ingredients.

In your blender, smoothie maker or food processor, blend your bananas with coconut milk, simple syrup and rum until completely smooth.

Add this mixture to your whipped coconut cream and beat with an electric mixer until combined.

Pour into your ice cream maker and let churn based on your model’s directions.

When the ice cream gets to the soft serve stage in about 15-25 minutes, depending on how cold my ingredients and my bucket are, add the caramelized pineapple bits (reserving a few for toppings if you wish).

Once it is all combined, turn the ice cream maker off and scoop it all into a freezer safe container with a lid. Top with bits of caramelized pineapple and toasted coconut. Freeze for at least 6 hours, preferably overnight before serving. You may want to let it sit at room temperature for 5-10 minutes before scooping if it is very hard when you take it out. Enjoy!