Makes 20–24

If you don’t want to grate coconut meat, use store-bought coconut instead. I buy a good-quality coconut from our local health food store. Roll the bananas in either sweetened or unsweetened shredded coconut; both work well. If you want to dip the bananas in melted chocolate, skip dipping the bananas in sour cream and then roll them in the shredded coconut.

4 large bananas, ripe, peeled, cut into 1-inch chunks
8 ounces sour cream
3 cups shredded coconut, sweetened or unsweetened

Place sour cream and coconut in separate medium bowls. Dip each banana chunk into the sour cream, then coat generously with coconut on all sides.

Gently press coconut into the banana chunks so each forms a ball.

Chill in refrigerator for 1 hour.

Can be made 2 days in advance and stored in a covered dish in the refrigerator.