Prepare a 8 cavity Ice pop mold mine are 1/3 cup (80ml) capacity each, and each popsicle mold can be removed individually for easier single serve snack. If your pop mold has 10 cavities see recipe notes to adjust recipe volume.
Add all the ingredients, at room temperature, into a high-speed blender and blend on high speed for 45 seconds
Fill the ice cream mold, place a popsicle stick in the center of each mold.
Freeze at least 2 hours to set the popsicles or overnight.
The next day, release one popsicle mold place the mold under warm water, hold the mold with one hand and pich the the stick with your thumb and index on the other hand and pull to release.
To decorate with coconut, dip the top of the frozen popsicle into lukewarm water for 2 seconds then quickly dip into unsweetened toasted coconut.
Store in the popsicle mold (don't release all popsicles and store in a airtight box or they make crystal and ose creaminess. Keep up to 8 weeks in the freezer
Churn in ice cream maker
You can pour the prepared ice cream batter into a frozen ice cream maker bowl and churn following the manufacturer insruction.
Store the ice cream in a shallow, sealed container to avoid crystallisation
Popsicles mold that you can use for this recipe (Affiliate links) are this 6 cavity one or 10 cavities version.Coconut cream and coconut milk used in this recipe are made of 2 ingredients, coconut extract and water. You must use the same for best result. Check that the can information, it must be :
No added sugar
Emulsifier and additive free
My mold has 8 cavities of 1/3 cup volume for a 10-cavity pop mold add these extra ingredients to the recipe: