Combine the bananas, coconut milk, coconut rum and brown sugar in a large blender with 2-3 heaping ice scoops of ice (add more if needed to desired consistency). Blend. Lightly toast shredded coconut in frying pan or toasted oven. Pour frozen coconut banana daiquiri in large glasses and top with shredded coconut and caramel drizzle. Cheers and enjoy.