1cupmilk chocolate chipsand/or white chocolate, or butterscotch
For the dip:
4ouncescream cheeseroom temperature
Toast the coconut:
Preheat the oven to 350 degrees.
Spread the coconut on a baking sheet. Place in the oven and bake until golden brown, about 7-8 minutes. Stir the coconut several times during the baking and watch carefully to prevent burning.
Remove from oven and allow to cool.
Prep the bananas:
Peel each banana and cut in half crosswise. Insert a lollipop stick into the end of each banana half.
Make the chocolate coating:
In a small microwaveable bowl, combine the milk chocolate chips and canola oil.
Microwave for 30 seconds. Remove the bowl from the microwave and stir. Return to the microwave and continue microwaving in 30 second intervals stirring after each until the chocolate chips are almost completely melted.
Stir until smooth and all chips are melted.
Dip and coat the bananas:
Dip each banana into the melted chocolate and roll in toasted coconut.
Make “eyes” for the shaggy monster with extra chocolate chips.
Place prepared bananas on a baking sheet, cover with plastic wrap and place in freezer for at least 30 minutes.
Make the dip:
Combine the cream cheese, sour cream, brown sugar, and vanilla in a mixing bowl.
Beat at medium speed until thoroughly combined.
Serve alongside to dip the banana pops into.
Instead of milk chocolate, use white chocolate chips or butterscotch chips for variety. I made both milk chocolate and white chocolate for the photos.
Spread the coconut as thinly and evenly as possible on the baking sheet making sure there are no clumps of coconut. This ensures even toasting.
Use a small spoon to pour chocolate evenly over the banana halves allowing the excess to chocolate to drip back into the bowl.