Peel bananas and add to a food processor.

Add lemon juice to the bananas.

Puree bananas and lemon juice until smooth with no lumps.

With the food processor running, slowly pour in coconut milk in a slow stream.

Slowly pour in light corn syrup in a slow stream.

Slowly pour in coconut oil in a slow stream.

Slowly pour in dark rum in a slow stream.

Add kosher salt.

Strain the mixture into a bowl or container.

Press down on the surface with plastic wrap to prevent air exposure.

Refrigerate for 3 to 4 hours, until very cold.

Churn in an ice cream maker according to the manufacturer's instructions.

Transfer to an airtight container.

Chill in the freezer for 3 hours before serving.

Let the ice cream sit on the counter for 10 minutes before scooping.