1-First Step: Gather and mix your ingredients Take out your 18.9 fl oz coconut cream, 1/4 cup toasted coconut almond milk, 1/4 cup maple syrup, and 1 teaspoon vanilla extract. Scoop the solid coconut cream from the cans into a big bowl. The cream should be chilled for best results. Whisk in the almond milk, maple syrup, and vanilla until smooth. No lumps means creamy popsicles. Taste and adjust sweetness if needed. This takes about 5 minutes. Pro tip: Chill the bowl first for faster blending.

2-Second Step: Transfer and initial pour Pour the mixture into a pitcher with a spout. This avoids spills when filling molds. Grab your popsicle molds and fill each one to 1/4 inch from the top. Leave room for expansion during freezing. Tap the molds gently on the counter to release air bubbles. Slide them into the freezer upright. Let them set for 2 hours. This partial freeze makes adding sticks easier later.

3-Third Step: Add decorations and secure sticks After 2 hours, sprinkle 1 tablespoon unsweetened shredded coconut flakes around the areas where sticks will go, if using. It sticks nicely to the semi-frozen surface. Put on the lids, then insert sticks, leaving 1.5 inches sticking out. Place molds in a holder or loaf pan to keep them steady. No wobbling means even freezing. Back into the freezer for 4 more hours or overnight. Patience here pays off with perfect texture.

4-Fourth Step: Release and enjoy Time to unmold! Run the molds under hot water for 30-60 seconds. Hold firmly and twist gently. They should pop right out without breaking. If coconut topping gets wet, pat dry. Serve immediately for the creamiest bite, or store for later. Share with friends at your next gathering. These taste like a piña colada on a stick!