A simple combination of coconut milk and sugar cookie pieces make these a rich and easy vegan popsicle! No bake and vegan.
- To make the sugar cookie crumbs: Combine all of the ingredients in a small bowl, breaking up the coconut oil into small chunks and blending together with a fork until combined. Set aside.
- To make the popsicles: In a large bowl, whisk together the coconut milk, almond milk, maple syrup and sprinkles. Fold in the sugar cookie crumbs and pour into popsicle molds. Freeze for at least 4-6 hours or until solid.