1-Dissolve the gelatine: Dissolve unflavored gelatine in boiling water, stirring until completely clear.

2-Blend the filling: In a blender, combine full-fat coconut milk, almond milk, powdered sweetener, vanilla, salt, and the dissolved gelatine mixture until smooth.

3-Warm the mixture: Gently warm the blended mixture on the stovetop or microwave until lukewarm, stirring to help ingredients marry.

4-Chill the mixture: Refrigerate the mixture for 1–2 hours until cold and slightly thickened.

5-Fill the molds and freeze: Pour the chilled mixture into popsicle molds, insert sticks, and freeze until solid (4–6 hours or overnight).

6-Toast the coconut: In a dry skillet over medium-low heat, stir desiccated coconut constantly for 5–7 minutes until golden brown, then transfer to a plate to cool.

7-Make the magic shell coating: Melt sugar-free white chocolate chips with coconut oil in a microwave-safe bowl in 20-second bursts, stirring each time, until smooth.

8-Dip and coat the popsicles: Remove frozen popsicles from molds, dip each into the liquid chocolate shell, let excess drip off, then immediately roll in toasted coconut before the shell sets.