Banana Split with Curried Chocolate-Coconut Sauce
['6 ounces bittersweet or semisweet chocolate, chopped', '2 tablespoons (1/4 stick) unsalted butter', '1/4 cup canned sweetened cream of coconut (such as Coco López)', '2 tablespoons dark rum', '2 teaspoons curry powder', '1 teaspoon finely grated lime peel', '3/4 cup chilled whipping cream', '1 tablespoon powdered sugar', '4 bananas, peeled, halved lengthwise', '1 quart vanilla ice cream', '1 cup 1/3- to 1/2-inch cubes peeled cored pineapple', 'Sweetened flaked coconut', 'toasted']
Stir chocolate and butter in medium saucepan over low heat until smooth. Whisk in next 4 ingredients. (Can be made 1 day ahead. Cover and chill.) Stir sauce over low heat until just warm.
Whisk cream and powdered sugar in medium bowl to peaks; chill until ready to use. Arrange 2 banana halves in each of 4 long shallow dishes. Add 3 scoops ice cream to each dish. Spoon warm sauce over ice cream. Top with pineapple, whipped cream, and toasted coconut.
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