In a medium saucepan, heat the coconut milk with the sugar until the sugar and the coconut oil have mixed in and dissolved.
Prepare popsicles by placing 22 Dixie cups in muffin pans to hold them and then filling each til they are ⅓ full with either mango nectar or the sweetened coconut milk. Freeze at least 1 hour or until the base is completely frozen.
Top with ⅓ of either mango nectar or sweetened coconut milk. This time freeze for only 30 to 45 minutes, or until the second layer is slushy and half frozen, enough so that you can place a popsicle stick in each and it will hold on its own. Return the popsicles to the freezer and freeze the second layer til it’s solid (about 30 more min).
Top with a final layer of mango nectar or coconut milk. Freeze overnight.
Notes
For the coconut milk, I used A Taste of Thai brand Amazon
For the mango nectar, I like Jumez brand which you can find on Amazon
I used 3 ounce paper cups, which you can also order on Amazon