In a medium sauce pan, mix together coconut milk and powdered sugar. Cook on medium-high heat and bring to a boil. Allow mixture to boil for 2 minutes, and then reduce heat to a simmer. In a small bowl, mix together corn starch and two tablespoons of the coconut milk mixture until the corn starch is dissolved. Add mixture to the sauce pan until combined and simmer for 5 minutes. Allow to cool before serving.

In a small pot, mix together sugar, berries, and water. Bring to a boil and then simmer on low for 5 minutes. Turn off heat and allow to cool before serving. Letting the reduction cool with thicken it up.

In a small pan, melt and heat coconut oil until it sizzles when bananas are added to the pan. Slice a banana into long diagonal pieces and add to the oil. Cook for about 2 minutes on each side, or until golden and crispy. Remove from pan and allow to cool before serving.