1. Preheat the oven to 200°C.

2. Peel the bananas, cut in half and cut each half lengthwise. Sprinkle with the juice of half a lime.

3. In a small saucepan, heat the sugar and the juice of half a lime until you get a well-caramelized caramel. Pour into a round tart mold with high edges. Roll out the puff pastry, giving it dimensions slightly larger than the mold.

4. Place the bananas in the mold, tightening them. Sprinkle with rum and the juice of half a lime. Sprinkle with 40 g of grated coconut, butter nuts, cinnamon, and the rest of the sugar. Cover with the pastry and slide the edge to the inside, along the walls of the mold.

5. Slide the tart into the oven and cook for approximately 25 minutes.

6. Remove from the oven. Unmold 5 minutes after removing from the oven. Sprinkle with grated coconut and serve.