1.To make coconut ice-cream, fold coconut and liqueur through slightly softened ice-cream. Cover; freeze about 3 hours or overnight.
2.Stir the water, brown sugar, caster sugar, vanilla bean and star anise in small saucepan over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 15 minutes or until syrup thickens. Remove and discard solids.
3.Meanwhile, combine white sugar and cinnamon in small bowl. Blend cornflour with the extra water in another small bowl.
4.Quarter each banana lengthways. Centre one piece of banana on each wrapper then sprinkle each with about ½ teaspoon cinnamon sugar. Fold wrapper over banana ends then roll wrapper to enclose filling. Brush edges with cornflour mixture to seal.
5.Heat oil in wok; deep-fry lumpia, in batches, until golden brown and crisp. Drain on absorbent paper. Sprinkle with combined remaining cinnamon sugar and coconut, drizzle with syrup; serve with ice-cream.