Place the flour, sugar, coconut, sesame seeds, coconut milk and 60ml (1/4 cup) of water in a bowl and whisk to a smooth batter. Add more water if the batter is a little thick.
Peel the bananas and cut in half, lengthways, cut the portions in half if the bananas are large.
Fill a wok, or deep heavy-based saucepan one-third full of oil and heat at 180 degrees C (350 degrees F) or until a cube of bread browns in about 15 seconds. Dip each piece of banana into the batter, then drop gently into the hot oil. Cook in batches for about 4-6 minutes.
Remove with a slotted spoon and drain on paper towels. Serve with the ice cream.

100g (1/2 cup) glutinous rice flour
60g (2/3 cup) desiccated coconut
50g (1/4 cup) sugar
1 tablespoon sesame seeds
60ml (1/4 cup) coconut milk
6 bananas
Oil for frying
Dairy-free ice cream, to serve