Banana coconut foster

Melt butter in a saute pan and add the palm sugar; let it dissolve.

Let it caramelize until it darkens to a brown, butterscotch-like color, watching carefully as the butter browns and the sugar starts to brown.

Add the coconut milk; the sugar will seize and solidify, then slowly dissolve back into the sauce.

Add the coconut flavored rum, if using, and a pinch of salt; cook until almost done and turn off the heat.

Cut the banana into really long slices on a bias.

Turn the heat back on, spread the banana in the syrup and cook very briefly, tossing or flipping (or basting) just to warm through; stop before the bananas go mushy or the syrup gets too dry.

Spoon the banana and syrup over vanilla ice cream and top with a little chopped peanut.