Ingredients

• 1 (13.5-ounce) can full-fat unsweetened coconut milk
• 1 cup cream of coconut, such as Coco Lopez
• 1 tablespoon finely grated lime zest
• 10 (2.5-ounce) ice-pop molds and sticks

Instructions

1. Whisk coconut milk, cream of coconut, and lime zest in a medium bowl. Divide mixture among ice-pop molds, leaving about 1/2" space at the top. Freeze until slushy, about 30 minutes.
2. Stir to redistribute lime zest, cover molds, insert sticks, and freeze until ice pops are solid, at least 2 hours.
3. Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.