For a slightly lighter pop, use coconut milk instead of coconut cream and if you want a super-smooth texture, try partially freezing the mixture in an ice cream maker before transferring it to the ice pop molds. 

(Makes six 4-ounce ice pops)
3/4 cup water
3/4 cup sugar
1 14-ounce can unsweetened coconut cream
1/2 cup shredded coconut

1.) Stir the water and sugar in a small heavy saucepan over medium heat until the sugar is completely dissolved and the mixture is barely simmering.
2.) Off the heat, stir in the coconut cream and the shredded coconut. Cool the mixture in the refrigerator or float the saucepan in a larger pan of ice water for a quick-chill.
3.) Transfer the mixture to chilled ice pop molds, secure the lids and freeze until set, about 4 hours.

Copyright, Greg Atkinson, 2010