In a food processor or a blender combine frozen bananas, coconut oil and shredded coconut. Process for 2-3 minutes, until smooth and creamy.
Transfer about half of the mixture into a plastic box (or a rectangular cake paand put it in the freezer.
Add cocoa powder to the rest of the mixture in the food processor and process for another 15-30 seconds, until uniform. Add the cocoa mixture to the rest of the ice cream as a second layer.
Serve in 15-30 minutes, using an ice cream scoop.
Keep leftovers in the freezer. Before serving let the ice cream set for 30 minutes or process again in the food processor to obtain creamy texture.