Chocolate dipped bananas make for a delicious summer treat that is mostly fruit! Unlike most recipes that have some coconut oil or butter in the chocolate, I use a little coconut milk to thin it and make it harden.
When you have ripe bananas, cut them in half and push a popsicle stick into them. Put them on a plate or in a bag and freeze at least 30 minutes (so the stick doesn't come out when you hold them).
Put the chocolate chips and coconut milk into a bowl. Microwave 30 seconds, and stir. If not totally melted, heat for 20 more seconds. Stir until melty and smooth. The coconut milk makes the chocolate thinner and covers the bananas easier. It also hardens the chocolate when frozen. Most recipes use butter or coconut oil, but coconut milk works just as well and is less saturated fat.
Spoon the chocolate mixture over each banana and then sprinkle the nuts or coconut on top, if desired. The chocolate will probably harden immediately, but if not, just put them in the freezer for a few more minutes.
Banana pops store well in the freezer on a plate or in a bag until you're ready for a cold chocolate treat! You may like to let them sit out a few minutes and soften before eating. They thaw quickley!