• In a large bowl or measuring cup, whisk together 1 full can of coconut milk, the cream from another can of coconut milk (discard/use the liquid), the cashew milk, condensed milk and extract until smooth. Fill your popsicle molds with just about 2 tablespoons of the coconut mixture and place them in the freezer for 30 minutes so the tops can set. While they are setting, make your caramel and your ganache.
• Once the tops have set, remove the molds and add a little more coconut mixture, then alternate between adding spoonfuls of caramel and ganache, along with the coconut base. Do this until the mixture is to the top, the sprinkle some cashews into the mold to finish it off.
• Freeze for at least 4 to 6 hours, then remove according to your mold’s directions. You can reheat any saved caramel and ganache for drizzling purpose and top it with extra cashews!

caramel

• Place the sugar, cream, butter and salt in a saucepan over medium heat. Whisk until the sugar dissolves then let the mixture bubble for 5 minutes, whisking occasionally. Turn off the heat. Stir in the vanilla extract and then pour the caramel in a jar or bowl. It will thicken as it cools. You want the caramel to still be somewhat runny so you can add it to the popsicles, but you don’t want it to be warm.

chocolate ganache

• Place the chopped chocolate in a bowl. Heat the heavy cream in a saucepan or the microwave just until warm and the edges bubble (do not scald or boil!). Pour it over the chocolate and let it sit for 1 minute. Stir until a smooth chocolate forms – this will take a few minutes and lots of stirring! Let cool slightly before using.