Vanilla Coconut 'Froz-Fruit' Popsicles

• 1 (13.5 ounce) can full-fat coconut milk
• 1/2 cup unsweetened flaked coconut
• 2 tablespoons desired liquid sweetener (honey, syrup, coconut nectar, etc.) OR 1/4 cup powdered sugar
• 1/2 vanilla bean, scraped
• 1 teaspoon vanilla extract
• 1/4 teaspoon Kosher salt
• 1 tablespoon unsweetened shredded coconut
• 2-6 ounces 80% dark or semisweet chocolate, chopped (you'll need more for dipping, less for drizzle), optional
• 1 teaspoon coconut oil, optional

1. Place all ingredients except shredded coconut, chocolate, and coconut oil in a blender and blitz for 25-40 seconds, or until well mixed.
2. Add shredded coconut and blend for a few seconds just to incorporate.
3. Pour mixture into a prepared popsicle mold. Freeze for about 4 hours.
4. If you're interested in doing a chocolate dip or drizzle: Melt the chocolate and coconut oil in a double boiler, then remove from the heat. Line a baking sheet with waxed paper.
5. If dipping: Pour the chocolate into a tall heat-proof jar. Un-mold the pops one at a time, dip, let excess chocolate drip off, then place the pops on the baking sheet and return to the freezer for a few minutes. If drizzling: Working quickly, un-mold all the pops and place then on the baking sheet. Drizzle the chocolate on with a spoon, then return to the freezer for a few minutes.

fullfat coconut milk, coconut, honey, vanilla bean, vanilla, kosher salt, coconut, chocolate, coconut oil

Taken from food52.com/recipes/60710-vanilla-coconut-froz-fruit-popsicles (may not work)