Line a baking sheet with parchment or waxed paper or a silicone sheet.

Find a metal bowl that will sit over a pan of simmering water. Add the chocolate and the coconut oil. Stir until melted.

If you don't have a metal bowl, microwave the chocolate and the coconut oil in a heat-proof bowl on medium power, 15 seconds at a time, until melted and smooth, stirring in between.

Peel the bananas, cut in half, and insert popsicle sticks.

Put the chopped nuts in a shallow bowl.

If you have large-flake coconut, pulse in a food processor until you have fairly small pieces. Put in a shallow bowl.

Use a spatula to paint the cut end of the banana with chocolate. Then dip into the chocolate until covered, using the spatula to cover any bare portions.

Hold pop over one of the bowls containing nuts or coconut, and sprinkle the topping over the pop as evenly as you can while turning it. Place on prepared baking sheet.

Freeze at least 4 hours or overnight.

Tip: Scrape leftover chocolate onto waxed paper and add any leftover coconut and nuts. It will harden into a nut cluster. Yum.