Place the coconut milk, cream and 2 tbsp sugar in a pot and bring to the boil.
Add the rice and cook with a lid on for around 25 minutes.
Remove from the heat, leave to cool slightly and loosen with a fork.
Melt the butter in a pan with the remaining sugar.
Add the banana and leave to caramelize.
Quench with a dash of rum.
Divide the rice between 4 bowls, Add the banana and serve sprinkled with dessicated coconut.