Warm the coconut milk to dissolve all the fat chunks. You can do this by placing in in saucepot and setting over medium heat for 3-5 minutes. Or pour the coconut milk in a microwave safe bowl and cook until smooth, 1-3 minutes. * Do not bring the coconut milk to a boil – only heat as high as necessary to melt the coconut fat.
Pour the warm smooth coconut milk in the jar of a blender. Add the shredded coconut , sugar, vanilla, and salt. Puree until mostly smooth. (It’s ok to have little flecks of shredded coconut in the mix. They create a good texture after frozen.)
Pour the coconut mixture into standard popsicles molds. You should be able to fill 10-12 molds. Then cover with the mold topper and place a popsicle stick down in each mold.
Freeze until hard, 3+ hours. Then flip the popsicle mold over and run warm tap water over the bottom to help release the popsicles. Gently pull them out of the mold and serve.
This recipe is gluten free and dairy free. You can use a sugar substitute to make them sugar free as well!They will last for up to 3 months in the freezer. For maximum freshness I suggest that you wrap coconut milk popsicles individually in plastic wrap.