Chocolate-Covered Nice Cream Bites

Special equipment: a silicone ice cube tray with twelve 1 1/4-inch cavities 

1. Combine the bananas, coconut milk, and a pinch of kosher salt in a food processor and process until smooth and the consistency of melted ice cream. Divide among a silicone ice cube tray with twelve 1 1/4-inch cavities and freeze until completely solid, at least 2 hours. 
2. Line a baking sheet with parchment paper.  
3. Set a large heatproof bowl over a medium saucepan of simmering water. (Don't let the water touch the bowl.) Melt the chocolate in the bowl over medium-low heat, stirring occasionally with a rubber spatula, until smooth and shiny, 5 to 7 minutes. Stir in the coconut oil until melted and no lumps remain.  
4. Remove the ice cube tray from the freezer and pop out 1 frozen nice cream cube at a time. Balance it on a fork or offset spatula and, using a large spoon, coat completely with the chocolate, letting any excess drip off. Place onto the prepared baking sheet to solidify and sprinkle with flaky sea salt. Serve right away or freeze for up to 2 weeks.