3 medium ripe bananas, peeled and halved crosswise
One 11-ounce bag good-quality white chocolate chips
2 tablespoons coconut oil
Black gel food coloring
12 chocolate chips
24 wooden pop sticks, 12 binder clips
Line a baking sheet with parchment. Hold a banana half cut-side down and cut a wedge from the top part of the curved side to make a gaping shark's mouth. Stick a popsicle stick into the cut end and lay the banana on the prepared baking sheet. Repeat with each banana half. Freeze the bananas until solid, about 2 hours and up to overnight.
Line another baking sheet with parchment. Draw three 3-inch circles on the parchment and flip over.
When ready to assemble, lay a wire cooling rack over your sink or other surface where there is at least a foot of space below. (This is how you will let the candy coating on the sharks harden and dry.)
Combine the chocolate, coconut oil and enough black gel food coloring to make a shark gray color (3 to 4 drops) in a medium microwave-safe bowl and microwave in 1 minute intervals, stirring in between each, until the chocolate is melted.
Spread a thin layer (about 1/8 inch) of the grey chocolate inside each circle template on the baking sheet. Freeze until firm, about 30 minutes.
Cut the circles in half (warming your knife over a burner flame will help with making a clean cut). Cut 3 of the pieces in half again for the back fins. Cut the other 3 pieces in quarters for the shark flippers.
Tip the bowl so the grey chocolate pools on one side. Holding a banana by the stick, dip the banana into the chocolate with the shark mouth facing up using a curving motion to coat the back, sides and top; leave the space above and below the mouth uncoated.
Working quickly so the chocolate doesn't harden, dip a back fin into the chocolate and stick it on the back of the shark with the rounded part of the fin facing forward. Dip 2 flippers in the chocolate and stick them on towards the bottom of the shark. Dip the flat side of 2 chocolate chips in the chocolate and stick them on the head for eyes.
Clip the end of the stick with a binder clip and thread another pop stick through it to suspend the shark to dry. Thread through the cooling rack so it hangs down.
Repeat the dipping and drying with the remaining bananas. Once all of the sharks are dipped and dried, serve right away.
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