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This recipe appeared in our
May 30th, 2003 Newsletter.

      This recipe is great for outdoor dining. Take it out onto the patio for a nice sunset dinner.

  • 3/4 Cup Coconut
  • 3 Tablespoons Butter
  • 1/2 Cup Brown Sugar
  • 1 Cup Dark Rum
  • 1/4 teaspoon Cinnamon, optional
  • 6 Bananas sliced lengthwise
  • 2 Quarts Vanilla Ice Cream
Toast the Coconut and let cool.
In a pan melt the Butter and add Brown Sugar, Rum, Cinnamon and Bananas. Heat through.
Place on top of the Ice Cream and top with the Coconut.

Zowie! Now there's a dessert that's almost impossible to beat.

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