Ingredients

• 4 small bananas
• 1 pound semisweet chocolate
• 4 tablespoons flaked coconut, toasted
• 2 cups fresh pineapple cut into 2-inch chunks
• 3 tablespoons honey
• 1 tablespoon warm water
• 3 tablespoons sesame seeds, toasted

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Instructions

1. For banana dips: Insert popsicle sticks in bananas and place in the freezer, wrapped in plastic wrap, for at least 3 hours or overnight. In a bowl over hot water melt chocolate. Unwrap bananas and dip, one at a time, in melted chocolate, then in toasted coconut. Eat immediately.
2. For pineapple dips: Freeze pineapple chunks on a cookie sheet with parchment or waxed paper, covered, for 3 hours or overnight. In a small bowlmix honey with water. Skewer each piece of frozen pineapple with a toothpick and dip first in honey water mixture then in toasted sesame seeds. Eat immediately.