Toast the coconut in a dry pan. Set aside.

In a thick-bottomed saucepan, heat the butter and brown sugar over medium heat until the mixture starts to boil. Cook for about 3 minutes, stirring with a wooden spoon, until the mixture caramelizes.
Remove from heat and slowly add the 35% cream, then the orange juice and vanilla extract.

Return the caramel to the heat and cook over medium heat for 7 minutes, stirring regularly, until the mixture has reduced by a third and thickened.
Remove from heat and stir in the bananas.
Let cool to room temperature (at this point, the caramelized bananas can be covered and refrigerated for about 3 days. Reheat before using).

To assemble the dessert, divide almost all the banana slices among 4 medium-sized glasses, reserving a few slices and some caramel for garnish.
Divide the cottage cheese among the glasses, then top with the remaining banana slices and caramel.
Top each serving with toasted coconut.

This dessert is sure to win over those who dislike cottage cheese.
Add a few tablespoons of rum, brandy, or orange liqueur to make an adult version.