18.9fl ozcoconut creamor 13.5 fl oz can (398 ml) & 5.4 fl oz can (160 ml), or substitute 160 ml canned full-fat coconut milk instead of 160 ml coconut cream
¼cuptoasted coconut almond milk60 ml, or coconut milk or almond milk
In a small mixing bowl, combine coconut cream, toasted coconut almond milk, maple syrup, and vanilla extract.
Transfer the coconut cream mixture into a small pitcher. Pour into the popsicle molds, no more than ¼-inch from the top. Be careful not to overfill. Place in freezer for 2 hours.
Remove from freezer. With a small spoon, place the shredded coconut on top around the sticks, if desired.
Put the lid on top of the popsicle molds. Insert the wooden sticks in the middle of each popsicle, taking care that they are upright and even. Do not put the sticks all the way in, leave them approximately one and a half inches out.
Freeze for an additional 4 hours or overnight.
To remove the popsicles from the molds, run them under hot water for approximately 30 to 60 seconds. Repeat, twisting gently, until the popsicle comes out. You can keep the popsicles in the molds, or in freezer bags if they are laid side by side, flat.
Notes
Be careful not to overfill the popsicle molds. Be sure to snap together the popsicle molds to their holder (mine is red); otherwise, they will not be secure and fall out.