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Bring sugar, cocoa powder, butter, rum, cream and vanilla to a gentle boil, cool and reserve until needed. Heat vegetable oil in a large saute pan until approximately 350 degrees. Fry the plantain slices until golden brown and crisp. Remove from the oil and drain on paper towels. Dust with sugar and cinnamon, and reserve for garnish. To assemble the banana split, slice the bananas lengthways and cook in a saute pan with a little butter. Peel the pineapple and cut into 1-inch rings. Remove the core. Add the pineapple to pan and cook until both are golden brown. Add the sugar and the rum. Flambe and stand aside. Place on the plate, bananas first, face up. Top with the pineapple ring. Pour any pan juices over the fruit. Drizzle a little of the chocolate rum sauce over the dessert and the plate. Garnish with whipped cream and plantain chips. Mix coco lopez, coconut milk, water and lime juice together in bowl. Transfer to freezer friendly container and freeze until set. Serve with the banana split or enjoy alone.