Yield: makes 4 five-inch tarts
Place coconut pretzels and graham crackers in a food processor. Pulse until mixture is coarsely ground. Transfer to a large bowl. Add melted butter and salt. Mix together using a spatula.
Divide mixture among four 5-inch tart pans. Press the mixture into the bottom of the pan and slightly up the sides. Use the bottom of a muddler or drinking glass to ensure the crust is compact. Set aside.
Using a hand mixer, whip cream cheese until smooth. Add sugar and beat until incorporated. Add coconut milk, sour cream, and salt. Mix until combined. Set aside.
Place sliced banana over prepared pretzel graham crust.
Divide coconut cream cheese filling among tart pans. Spread into an even layer. Allow to chill in the freezer for 15-30 minutes until cheese cheese filling is cold.
Gently melt dark chocolate over a double boiler, or in the microwave at half power in intervals of 10 seconds. Allow to cool slightly, until just warm to the touch. Chocolate should still be fluid.
Remove tarts from the freezer. Drizzle melted chocolate over coconut cream cheese filling. Immediately sprinkle crushed coconut pretzels over chocolate. Return tarts to freezer and let chill until chocolate is set, about 15-30 minutes.
Unmold tart and serve immediately.