Ingredients:

2 ripe bananas
2 cups bittersweet chocolate
3 cups lightly toasted sweet coconut flakes
green tea ice cream
1 Strawberry Papaya or mango
4 edible pansy flowers

1. Lightly toast coconut flakes in 350F oven until light brown in color.
   
2. Heat chocolate in a double boiler until completely melted, remove pan from heat.
   
3. Roll each banana in chocolate to completely cover and immediately transfer to coconut and cover completely with flakes. Refrigerate on wax paper.
   
4. Peel and seed Strawberry Papaya (or mango), peel thin strips and set aside.
   
5. Cut the bananas into sushi-size round slices, arrange on a plate like sushi and serve with a scoop of green tea ice cream and sliced papaya. Decorate with edible pansies.