Preheat the oven to 325 F and line a baking sheet with parchment paper. Add the shredded coconut to the baking sheet and bake in the preheated oven for 4-8 minutes, checking often to ensure they don’t burn, until lightly toasted. Set aside.

Melt the chocolate and the coconut oil using your preferred method (I prefer a double boiler method).

Carefully drop each banana one by one into the chocolate and rotate with a fork to fully coat. Allow the excess chocolate to drip off before transferring it to a parchment-lined plate. Transfer to the fridge and allow to set.

Combine the coconut cream, coconut sugar, and salt in a saucepan set over medium heat and stir to combine. Bring the mixture to a low boil, and reduce to a low simmer, stirring often for 10 minutes or until reduced and caramel is formed. Allow to cool.

Remove the bananas from the fridge and top each banana slice with a spoonful of caramel. Sprinkle with shredded coconut and serve chilled.