• Prepare the fruit coulis. Place all ingredients in a large saucepan. Bring to a boil, lower heat and cook semi-covered for 1 ½ hours until sauce reduces and thickens. Keep an eye on the pot as it can easily boil over.
• With a hand blender, blend it a few times, until mostly blended with some chunks left. Let cool. You can place in the fridge for 4-5 days or freeze and defrost before serving.
• Prepare the crumbs. Preheat oven to 350°F. Combine ingredients together to form coarse crumbs. Place it on a lined baking sheet. Bake for 15-18 minutes until crumbs are golden at the edges. Let cool and break apart (if it seems like it came together you can mix warm crumbs with a fork to break apart. Then let cool and break apart further). You can freeze the crumbs until ready to be used.
• To assemble, place ½ cup of coulis on ¾ of side of bowl. With a spoon, smooth it out. Place a handful of crumbs on the empty side, overlapping some on the fruit coulis.
• Top with a scoop of ice cream and garnish with some mint leaves, half figs and coconut chips.

Note/Make ahead:

• If you are doubling the crumbs divide them on two baking sheets.
• You can prepare balls of ice cream preshaped in the freezer.