Add the honey and coconut milk. Blend until smooth. If this is too thick to pour into popsicle molds, add a little more coconut milk. If too thin, add another banana.

Add the chocolate chips and stir gently to combine.

Pour the liquid into a 10-section silicon, BPA-free, or stainless steel popsicle mold, leaving a little space near the top for the popsicles to expand.

Insert wooden popsicle sticks and place the mold into the freezer. The popsicles will need 4 to 6 hours to fully freeze.

Just run a little warm water over the bottom of the mold to release the popsicles, if they don’t release easily. Serve while cold or store in a sealed container or plastic bag for up to 3 months.