Coconut Popsicles

Combine the Piloncillo, Water, and Mexican cinnamon stick in a small saucepan. Heat over medium heat, stirring occasionally until the Piloncillo is completely dissolved and a light syrup forms.

Remove the saucepan from heat and let the Piloncillo syrup cool completely to room temperature. Once cooled, remove and discard the Mexican cinnamon stick.

In a large bowl, combine the Coconut milk, Shredded coconut, the cooled Piloncillo syrup, and Salt. Stir thoroughly to ensure all ingredients are well combined and the Shredded coconut is evenly distributed.