Combine all of the ingredients in a blender, and blend until very smooth. Adjust sweetness to taste, if necessary, keeping in mind that the final frozen result will taste less-sweet than the batter.
Pour the mixture into an ice pop mold (I used this one), insert wooden sticks, and allow to freeze for 6 hours, or until frozen solid.
To remove the frozen ice pops, I like to fill my kitchen sink with hot water and submerge the molds for about 20 seconds to loosen. They should pop right out!
Store in a sealed container in the freezer until ready to serve.
*You can make your own coconut milk from a young Thai coconut by blending the meat and coconut water together until a creamy milk is created. Alternatively, you can use a BPA-free canned coconut milk, such as Native Forest Organic.