For caramel sauce, stir together brown sugar, coconut cream, butter, and corn syrup in a saucepan. Bring to a boil over medium heat, whisking occasionally to dissolve sugar. Reduce heat to medium-low and simmer, uncovered, 5 minutes. Remove from heat; whisk in vanilla and salt. Keep warm.
Meanwhile, preheat an outdoor grill to medium heat (350 degrees F to 375 degrees F/175 degrees C to 190 degrees C). Lightly oil the grate
Halve bananas lengthwise, leaving peel on. Stir together white sugar and cinnamon in a small bowl. Sprinkle cut side of bananas with cinnamon-sugar.
Grill bananas, cut sides down, until lightly browned and caramelized, 3 to 4 minutes. If you like, transfer to a cutting board and cut banana halves crosswise.
Drizzle each banana serving with about 2 tablespoons warm caramel sauce (reserve remaining sauce for another use).
Serve with ice cream and toasted coconut (if using). (To store remaining sauce, cover and chill up to 1 week. Caramel will separate; stir and warm before using.)
