Reserve 25 g/1 oz of the coconut and put
the remainder in a bowl with the mashed bananas, sugar, lime rind, rum
and baking powder. Mix thoroughly. Shape into small balls and roll in
the remaining coconut. Deep-fry in hot oil for about 3 minutes until
golden brown. Drain on kitchen paper (paper towels) and serve hot with
Fluffy Boozy Cream Topping.