Chill the cans of coconut milk in the fridge for at least 2 hours. This helps the cream and liquid blend smoothly and improves texture.

Shake, then open the cans. If the cream has separated, scoop everything into a blender so the fat and liquid combine evenly.

Add the basics: coconut milk, 1/3 to 1/2 cup sweetener (start low), 1–2 teaspoons vanilla, and a pinch of salt.

Blend until silky, about 20–30 seconds. Taste and adjust sweetness. Remember, flavors dull slightly when frozen, so aim a touch sweeter than you’d drink.

Customize if you want: fold in 1/4 to 1/2 cup of add-ins like berries, shredded coconut, or chocolate chips. Keep pieces small so the sticks hold well.

Pour into molds, leaving a tiny bit of space at the top for expansion. Tap the molds on the counter to release air bubbles.

Insert sticks. If your mold needs partially frozen mixture for the sticks to stand up, freeze for 45–60 minutes first, then add the sticks.

Freeze until solid, about 4–6 hours, or overnight for the cleanest release.

Unmold by running warm water over the outside of the mold for 10–20 seconds. Gently wiggle the sticks to release.

Serve right away or wrap individually and store for later.