Prepare all the ingredients.
Grate the mature coconut (use mature coconut for a softer, chewier texture than dried coconut) to get coconut shreds.

Press the coconut to extract pure coconut milk, then place it in the freezer. Once chilled, scoop off the thick cream on top and discard the watery layer underneath (removing excess water makes the popsicles creamy and smooth, not icy). To get this amount of coconut milk, you'll need about 1 1/2 pounds (700 g) grated dried coconut.

Combine all the ingredients: coconut milk, sugar, and whipping cream (you can use heavy cream for a richer flavor if you like). Use a hand mixer to beat the mixture until thickened. If you like, add some coconut shreds to the mixture and mix well. Pour into popsicle molds. After 2 hours, when the popsicles are partially set, insert the wooden sticks. Freeze for another 4-5 hours until fully set.

Dip the popsicle molds in hot water, then quickly remove the popsicles and place them back in the freezer to firm up and get a nice finish.

Coat the popsicles with extra coconut shreds and roasted peanuts for extra flavor and crunch!