1 14 ounce can coconut milk
1 tablespoon grated ginger
1/3 cup roughly chopped Craisins
1 ripe bananas
1/2 teaspoon vanilla extract
1 cup sweetened dried coconut flakes, toasted
2 cups semi sweet chocolate chips
In a medium saucepan over medium heat, bring coconut milk, ginger and Craisins to a simmer and cook about 5 minutes. Remove from heat and let steep overnight in fridge. Pour half coconut milk mixture into blender. Add banana and vanilla and puree until smooth. Add back to remaining coconut milk mixture. Fill six 4-ounce freezer pop molds and place molds in freezer for about 4 hours, or until frozen. Meanwhile, line a baking sheet with wax paper. Place coconut in a shallow rimmed plate (or pie tin). In a double boiler, melt chocolate. Remove pop from mold and lay on wax paper. Drizzle with chocolate and press in coconut. Freeze for 10 minutes, then repeat with other side of pops. Repeat with remaining pops. Freeze 5 minutes to set. Enjoy.