Lay the banana on a baking tray and cover with cling film. Place in the freezer for at least an hour.
Slice the vanilla pod in half and scrape the seeds out. Place in the pan, with the pod, strawberries, sugar and water. Bring to the boil then turn down to a simmer, stirring often.
Once the strawberries have softened, mash with a fork. If too dry, add some more water and continue cooking for five minutes. Using a sieve, push with a spoon and strain over a bowl. Return to the pan and simmer until the rhubarb has a syrup consistency. Remove from the heat and keep warm or chill to thicken.
Using a food processer, blitz the PROPERCORN until fine, light and fluffy. Add the frozen banana pieces and coconut milk and whizz until smooth.
Serve drizzled with the strawberry syrup and a handful of PROPERCORN.