Brown coconut in a skillet over medium heat, stirring constantly. Remove from pan; cool and set aside.
Combine the butter, brown sugar and cinnamon in a skillet. Place the pan over low heat on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream in individual dessert dishes. Generously spoon warm sauce over the top of the ice cream, sprinkle with the toasted coconut and serve immediately.Servings: 8