• Note that these are no-churn ice cream, therefore the texture will always be a bit icy especially more if you use low-fat milk swaps - not recommended for best texture.
• In a blender, add all the ingredients: canned coconut cream, coconut milk, maple syrup, shredded coconut, and vanilla extract.
• Blend on the high-speed setting until smooth.
• Pour the ice cream into a 10-popsicle mold and insert a popsicle stick in the center of each popsicle.
• Freeze the coconut popsicles overnight.

Chocolate shell

• The next day, cover a plate that can fit all the popsicles with parchment paper.
• In a microwave-safe bowl, melt dark chocolate chips and coconut oil and place them in a tall glass.
• To unmold popsicles, run the plastic mold under warm water and pull to release popsicles easily.
• Dip the top of the popsicle into the melted chocolate, sprinkle toasted shredded coconut on both sides of the popsicles - onto the melted chocolate part, so it sticks to it.
• Place the dipped popsicles onto the prepared plate. Repeat with remaining popsicles.
• Freeze again to set the chocolate shell.

Serving

• Store popsicles in the freezer in an airtight container and set them for 10 minutes at room temperature before eating to enjoy their best texture.