Line freezer-safe dish or container with parchment paper.

In shallow bowl, crush or roughly chop pistachios. Add shredded coconut and hemp seeds.

Peel and slice bananas in half, inserting wooden craft sticks into bottom of each half.

Dip into coconut yogurt, then roll into coconut, nut and seed mixture.

Arrange dipped banana pops on parchment-lined dish and freeze for a few hours, or until frozen.

When ready, remove from freezer to thaw for a few minutes before serving.