To make the ice cream: add the demerara sugar, ½ tsp of salt and coconut cream into a saucepan. Cook until the sugar has dissolved. Transfer to a bowl and whisk in the rest of the ingredients until fully incorporated. Chill the mixture and churn according to ice cream maker instructions.

For the rum fudge sauce: chop the chocolate into small chunks. Add the golden syrup, cinnamon, caster sugar, cocoa powder and 250ml of water into a saucepan. Place over medium-high heat and whisk until the sugar has dissolved. Bring the mixture to a boil, then turn the heat down to medium and simmer until reduced by half. Then, stir through the spiced rum, ½ tsp of salt and chocolate chunks, until melted. Continue cooking until thickened and glossy, 3-5 mins (do not bring the mixture to a boil, if its too hot, turn the heat down lower). Reheat the fudge sauce before serving, if needed.

For the grilled bananas: if you don’t have a blowtorch, preheat the grill to high. Add the sugar onto a plate. Peel and halve the bananas lengthwise. Dip the cut side of the bananas into the sugar and place onto a baking tray. Blowtorch or grill the sugar until caramelised.

For each portion, use two caramelised bananas, two or three scoops of ice cream and top with warm rum fudge sauce, toasted coconut flakes, sprinkles and a maraschino cherry.