• Prepare whatever you are using for popsicle molds and set aside for pouring.
• In a medium saucepan, whisk the cocounut milk with the syrup, cocoa powder, cornstarch, and salt. Bring to a boil over medium heat, and add the chocolate, stirring to combine. Simmer for8-10 minutes, watching for the mixture to thicken slightly. When done, remove from the heat, and stir in the vanilla. Cool for a few minutes.
• Pour the chocolate into the molds, and freeze for at least 5 hours, preferably overnight.

For the Chocolate Shell and Drizzle

• Remove the pops from the freezer, and line a baking sheet with parchment paper - make sure you can fit whatever tray you are using, back into the freezer for a short period of time.
• I like to do both a milk and semi sweet chocolate shell coating, making a fun pattern with the two. Place the milk chocolate with 1 Tbsp of coconut oil in a glass bowl and microwave at 30 second intervals, stirring until almost completely melted - usually a total of 1 1/2 to 2 minutes. Don't over cook! Repeat the process with the darker chocolate, and 1 Tbsp of coconut oil.
• Remove the popsicles from their molds (you can do this by running under hot tap water for a few seconds) and drizzle with the two chocolates, creating a fun pattern.
• Place the dipped and drizzled pops onto the parchment lined tray, and keep in the freezer until set. You can store them in a ziplock bag after fully frozen. The chocolate shell will set quickly. Keeps for several days.