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