Start by breaking the chocolate into pieces and popping it into a microwavable bowl (the smaller the better). I used white chocolate buttons to speed up the process.

Break or cut all of the bamboo skewers in half, trimming off any splintered ends with kitchen scissors.

With the pointy end of one of the skewers, make a hole in the centre of each mini cupcake case.

Peel the bananas and trim of the ends. Cut each banana into 4 equal pieces.

Thread a grape onto each skewer, then put a cupcake case upside down over the grape (the grape will stop the banana from sliding down the skewer). Place a piece of banana onto each skewer on top of the upside-down cupcake case.

Dip the banana into the chocolate to coat the top half, then sprinkle all over with desiccated coconut.