1/2 cup shredded unsweetened coconut (about 1.25 oz.)
1 13.5-oz. can full-fat coconut milk
1/2 cup unsweetened almond milk
1/3 cup maple syrup
1/2 tsp. vanilla extract
Pinch of salt
2 oz. dark chocolate (at least 70%), very finely chopped
Preheat oven to 350ºF. Spread almonds on a baking sheet and bake until fragrant and lightly toasted, about 5 to 8 minutes, shaking pan partway through. Transfer to a bowl to cool completely. Spread coconut on same baking sheet and bake until fragrant and toasted, about 3 to 5 minutes. Transfer to a bowl to cool completely.
In a bowl, whisk together coconut and almond milks, maple syrup, vanilla and salt until well combined.
Divide almonds, coconut and chocolate among 6 ice-pop molds. Pour coconut milk mixture evenly into ice pop molds. Use a chopstick or other long, thin instrument to stir well, distributing the nuts, coconut and chocolate evenly. Add sticks and freeze until firm, at least 4 hours.