1 can (14 fluid ounces) full-fat coconut milk or coconut cream
3/4 cup (6 fluid ounces) milk (any kind, just not nonfat)
3 tablespoons (15 g) unsweetened Dutch-processed cocoa powder
8 ounces dark chocolate, chopped (use your best chocolate here)
In a medium-size, heavy-bottom saucepan, place the coconut milk or cream, milk, and cocoa powder, and whisk to combine well. Place the pan over medium-low heat and bring to a simmer.
Add the chopped chocolate to the pot and whisk until the chocolate is melted. If you’re using a vertical mold, pour the mixture into popsicle molds and place in the freezer for at least 6 hours or until frozen. Unmold and serve. If you’re using a horizontal mold, allow the mixture to sit at room temperature for about 10 minutes or until it begins to thicken. Pour into popsicle molds and freeze for at least 6 hours or until frozen. Unmold and serve.