Frozen Bananas

Add coconut milk, maple syrup and vanilla extract to a blender and blend.

Once blended, add the shredded coconut to the blended mixture and whisk with a fork. You don't want to blend the shredded coconut.

Pour the mixture evenly into a popsicle mold. I have a 10-cavity popsicle mold and the mixture filled 8. Insert the popsicle sticks and place the mold into the freezer to harden overnight.

The next day, remove the pops from the mold. Run the bottom of the mold under warm water and gently press the bottom of the mold to pop the popsicle out. If you're eating them without the chocolate shell, enjoy! Otherwise, place them onto a cookie sheet lined with parchment paper and place them back into the freezer for an hour more.

When the popsicles have about 5 minutes left of freezing time, make the chocolate magic shell.

Place chocolate chips and coconut oil in a microwave safe bowl. Microwave in 30 second increments to ensure the chocolate does not burn. (Example: Microwave for 30 seconds, stir the chocolate and then place back into the microwave.) Repeat this until the chocolate is completely melted.

Dip each popsicle into the melted chocolate and sprinkle with coconut flakes. Place the coated popsicles back onto the cookie sheet. Allow them to freeze until the chocolate has hardened.

Store the popsicles in an airtight container. Allow them to sit out for 10 minutes before enjoying for ultimate creaminess.