1-Combine the base ingredients: Stir together canned full-fat coconut milk, unsweetened almond milk, powdered sweetener, vanilla extract, and a pinch of salt in a saucepan.

2-Warm and bloom the gelatin: Gently warm the mixture over low heat, stirring until the sweetener dissolves and the unflavored gelatin blooms; do not let it boil.

3-Cool and emulsify: Remove from heat, let the mixture cool completely, then blend with an immersion blender until smooth and fully emulsified.

4-Fill the popsicle molds: Pour the cooled base into popsicle molds, leaving a little headspace for the coating.

5-Freeze until solid: Freeze for about 6 hours or until the popsicles are completely firm.

6-Toast the shredded coconut: Toast unsweetened shredded coconut in a dry non-stick skillet over medium-low heat, stirring constantly for 5-7 minutes until golden brown, then transfer to a cool plate.

7-Make the magic shell coating: Melt sugar-free white chocolate chips and coconut oil together in a heatproof bowl over very low heat, stirring frequently until smooth.

8-Dip and coat the popsicles: Unmold each frozen popsicle, dip it into the melted white chocolate mixture, and immediately sprinkle all sides with toasted coconut.

9-Set the coating and serve: Return the coated popsicles to the freezer briefly until the shell hardens, then serve immediately.