Stir or shake the can of coconut milk well so the water and cream are combined. Place the chopped chocolate in a bowl. Remove 4 tablespoons of the coconut milk from the can and set the can aside. Heat the 4 tablespoons of coconut milk until hot – I find it easiest to put it in a small bowl and microwave it since it’s a smaller amount, but you can also heat it on the stovetop. Once hot, pour it over the chocolate. Let it sit for a minute, then stir constantly until the chocolate melts completely. Let sit for 5 to 10 minutes so it thickens a bit. This makes a good amount of ganache and you can store it in the fridge, so if you don’t want extra, cut the amount of ingredients in half.

Once the ganache has sat, spoon it inside the top half (or bottom… or both) of two glasses.

In a blender, combine the remaining coconut milk, clementines, orange, banana, vanilla extract and ice in a blender and puree until completely smooth. Pour into the chocolate covered glasses and DRINK!