1-First Step: Gather and Mix Ingredients Take a large bowl. Add 18.9 fl oz coconut cream from the 13.5 fl oz can and 5.4 fl oz can, or 160 ml full-fat coconut milk. Pour in 1/4 cup toasted coconut almond milk, or regular coconut or almond milk. Stir in 1/4 cup maple syrup and 1 teaspoon vanilla extract. Whisk until smooth. No lumps mean creamy pops.

2-Second Step: Pour into Molds Use a pitcher to pour mix into popsicle molds. Fill to 1/4 inch from the top. This space lets it expand while freezing. Tap molds gently on counter to release air bubbles. Slide into freezer upright for 2 hours. Partial freeze helps with sticks later.

3-Third Step: Add Shredded Coconut After 2 hours, sprinkle 1 tablespoon unsweetened shredded coconut flakes around spots where sticks go. Just a pinch per mold. This adds crunch and pretty flecks. Skip if you want plain creamy texture.

4-Fourth Step: Insert Sticks and Lid Put on the mold lid. Insert sticks, leaving 1.5 inches out for easy handling. Make sure molds stay upright. Use a loaf pan in the freezer for stability if needed. Secure to a holder to prevent tipping. Freeze another 4 hours or overnight.

5-Fifth Step: Release and Serve Run molds under hot water for 30-60 seconds. Twist gently to release popsicles. They slide out smooth thanks to full-fat cream. Enjoy right away or store. Serve on sticks for fun summer snacks. Pairs great with fresh fruit.