For the muffins, grease the muffin tray (12 trays) and dust with flour. Melt the butter and let it cool down a little. Mix flour, baking powder, 150 g sugar, 1 packet of vanilla sugar, 1 pinch of salt and 50 g grated coconut in a bowl.
Peel bananas. Cut 1 into pieces and puree with the coconut milk. Stir in butter and eggs bit by bit. Using a wooden spoon, stir in the flour mixture only until all ingredients are just combined.
Cut the banana into small cubes and fold in briefly.
Spread the dough evenly into the hollows. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 25 minutes. Let rest for approx. 5 minutes. Loosen muffins and let them cool down.
For the sauce 1⁄8 bring l water, 100 g sugar and 1 pinch of salt to the boil. Stir in 50 g cocoa with a whisk and simmer for about 3 minutes while stirring, let it cool down.
Whip the cream with 2 sachets of vanilla sugar until stiff. Fold in 2 tablespoons of grated coconut and fill into a piping bag with a large perforated spout. Spray tuffs onto the muffins. Stir the sauce at room temperature and drizzle cream over them.
Dust with a little cocoa. Keep cool until serving.