Peel the bananas. Put them in a blender with the confectioners’ sugar, cream of coconut, and yogurt and process until smooth. Pour the mixture into eight 1/4-cup ice pop molds. Insert the ice pop sticks and freeze for 4 hours, or until firm.
When the banana mixture is frozen, line a baking sheet with parchment paper. To unmold the ice pops, dip the frozen molds into warm water for a few seconds and gently release the pops while holding the sticks. Place them on the prepared baking sheet and return to the freezer for 1–2 hours.
Put the chocolate in a heatproof bowl, set the bowl over a saucepan of gently simmering water, and heat until melted. Remove from the heat and let cool slightly.
Dip each ice pop into the melted chocolate, then sprinkle with the dried coconut. Return to the prepared baking sheet and freeze for 10–20 minutes, or until ready to serve.
Excerpted with permission from <a href="http://www.amazon.com/gp/product/1616280107/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1616280107&linkCode=as2&tag=craftfocom-20">"Ice Pops: Recipes for Fresh and Flavorful Frozen Treats"</a> by Shelly Kaldunski and published by Parragon Books.