Frozen Rum Bananas with Chocolate and Coconut Glaze

Ingredients:

• 6 bananas
• Dark rum, such as Myers
• 0.5 cup sweet coconut flakes
• A large pinch of sea salt flakes
• 200 g of dark chocolate
• 3 tbsp. l. coconut oil
• Special equipment: ice cream sticks

Preparation:

1. Peel the bananas and cut them in half. Insert a wooden skewer into each half. Place in a shallow saucepan and fill halfway with rum. Let sit for 10 minutes, turning the bananas once. Place on a baking sheet and place in the freezer. Freeze until completely firm, at least 1 hour.
2. While the bananas are freezing, prepare the chocolate and coconut. Toast the coconut in the microwave in 30-second intervals, stirring occasionally, until evenly golden, about 2 minutes 30 seconds. Stir in the flaky sea salt.
3. Combine the chocolate and coconut oil and microwave until melted, about 1 minute. Stir the chocolate and oil together.
4. Line a baking sheet with parchment paper. Remove the bananas from the freezer and pat dry with paper towels if they are damp. Working quickly, dip each banana in the chocolate, then sprinkle with coconut and salt and let the glaze set for a few minutes. Serve immediately.