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Special equipment: Blender and Ice cream maker, preferably electric
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For the ice cream:
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Add 1 at a time through the feed opening of a running blender, shredded coconut, sugar, coconut milk, coconut extract, and vanilla extract.
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Pour into a bowl and stir in the milk and cream.
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Freeze in ice cream maker until desired consistency is achieved, about 20 to 25 minutes and reserve in freezer until needed.
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In a small saucepan, heat the chocolate syrup and the sachet of five-spice over low heat for 10 to 15 minutes to infuse flavors.
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Remove from heat and bring to room temperature.
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Heat oil in deep-fryer to 375 degrees F, or as directed in the manufacturer's instructions for similar foods.
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In a large mixing bowl, combine flour, cornstarch, and baking powder.
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Add seltzer water in a stream while whisking constantly.
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Dip the bananas in the batter to coat and add to the deep-fryer basket which has been immersed in the oil.
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Fry until golden brown, drain on paper towels, and sift confectioner's sugar over immediately.
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In a small bowl toss reserved shredded coconut and cocoa powder.
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Place banana on serving plate and drizzle chocolate sauce over.
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Place a nest of chocolate dusted coconut alongside and top with a scoop of ice cream and a drizzle of honey.
