4 med. bananas
8 oz. dairy sour cream or yogurt
1/4 c. lemon juice
1 c. coconut

Peel bananas and cut into 1 inch pieces. Place lemon juice, sour cream and coconut in separate bowls. Dip banana pieces in lemon juice, roll in sour cream and then in coconut. Cover and refrigerate (or freeze) until serving time.