400g (14 oz) can coconut cream
395g (13.9 oz) can sweetened condensed milk
120g (4 oz) finely grated palm sugar
2 cups thickened cream
2/3 cup desiccated coconut, toasted, to decorate
½ cup sprinkles, to decorate
Place the cans of coconut cream and the condensed milk in the fridge for 4 hours to chill.
Heat the palm sugar with ¼ cup water until the sugar dissolves. Allow to cool.
Use electric beaters to beat the cream and the palm sugar mixture until firm peaks form.
In a separate bowl, whisk together the coconut cream and condensed milk. Fold in a couple of large spoonsful of the whipped cream mixture. Then, in two batches, gently fold the coconut cream mixture into the remaining whipped cream. Pour into small paper cups and insert a straw into the centre. Freeze for 6 hours or until frozen.
To serve, dip the cups into hot water for a few seconds and pull the pops out by the straw. Roll the pops in coconut or sprinkles. Serve immediately or place on trays and freeze until ready to use.