Frozen Dipped Fruit

Recipe Courtesy of Curtis Aikens

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 bowl mix 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.