Preheat oven to 180°C.

Peel and slice the bananas in half, place on a baking tray and drizzle with the vanilla.  Bake in oven for 15 minutes.  Sprinkle the coconut on a tray and place in the oven for the last 5 minutes.

Pour the milk into a saucepan and heat over med-high heat, just before it boils start slowly sprinkling the semolina in whilst continually whisking.  Once all combined remove from heat and whisk in some extra cold milk if the consistency is too thick.  Pour into bowls and top with coconut sugar, banana and roast coconut.