Ingredients

• 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 López)
• 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

Instructions

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.