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1. Melt coconut oil in microwave for easy application.
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2. With 2 Tbsp of coconut oil, toast unsweetened flaked coconut until golden brown in a pan. A cast iron pan on low heat with constant stirring works well.
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3. Set aside toasted coconut flakes for later use.
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4. Preheat barbecue (or oven) for 10 minutes on high
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5. Wrap bananas, still in peel, in aluminum foil.
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6. Place bananas on barbecue for 5-7 minutes then turn over for another 5-7 minutes.
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7. Set aside bananas for later use.
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8. Cut pineapple spears into consistent sizes for even roasting.
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9. Cover pineapple completely in melted coconut oil.
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10. Roast pineapple on barbecue until caramelized on each side, about 5-7 minutes
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11. Set aside pineapple for later use.
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12. Unwrap bananas and scoop out contents over a strainer and capture the liquid for later use.
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13. Mash bananas in colander thoroughly to release as much liquid into bowl as possible.
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14. Reduce banana juice on stove until thick
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15. In oven-proof pan, begin layering evenly from bottom to top: pineapple, mangoes (make sure defrosted if frozen), mashed bananas, and dark chocolate
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16. Cover dark chocolate in toasted coconut.
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17. Pour reduced banana juice over top of toasted coconut.
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18. Cover oven-proof pan with foil.
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19. Set into 350F oven for 45 minutes to 1 hour.
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20. Remove from oven and let cool for 15 minutes before serving to allow liquids to congeal.
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21. Serve. Optional: top with whipped cream for additional decadence.
