How to make it

1. Coat bananas with brown sugar.
2. Heat butter in pan on high heat. Pan-fry bananas until golden brown.
3. Add rum and cook until wine evaporates. Keep warm.
4. In a small sauce pan, combine Lee Kum Kee Plum Sauce and coconut milk (plum coconut sauce). Bring mixture to a boil then simmer for 2 minutes.
5. Strain plum coconut sauce and drizzle sauce over cooked bananas.
6. Serve with vanilla ice cream, as desired.