- 200g bar white chocolate (supermarket own brand Belgian is good), broken into chunks
To purists, this is not chocolate because it is made only from the fat or butter of the cacao…
- 4 medium-large, ripe bananas
Probably the best known, most popular tropical fruit, their name probably derives from the…
- 85g desiccated coconut (you won’t use it all)
- handful dark chocolate drops
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
In a small bowl, gently melt the chocolate either in the microwave – in short bursts on high or over a pan of simmering water (make sure the bowl isn’t touching the water). Set aside for a moment while you get the bananas ready.
Peel the bananas, cut in half, and push a lolly stick into the middle of each piece. Spread the coconut out in a shallow bowl. Line a large baking tray with baking parchment, and make sure there is room for the tray in the freezer.
Using a pastry brush, coat a banana half in chocolate, letting excess drip away. Sprinkle with plenty of the coconut until coated, then set it on the prepared sheet. Now add two chocolate eyes and a mouth, and if you like, cut a few little eyebrows from the chocolate drops too. Freeze the lollies for at least 4 hrs, and up to a week.