Step 1

Place the coconut cream, agave, lime juice, lime zest, and 2 tablespoons of white chocolate chips into a bowl and whisk to combine.

Step 2

Transfer the mixture to a spouted measuring cup.

Step 3

Pour the coconut cream mixture into the popsicle molds. Make sure to leave ¼ inch at the top for the topper.

Step 4

Place the popsicle molds into the freezer and allow to freeze for 1 hour.

Step 5

When the popsicles have been in the freezer for an hour, prepare the white chocolate layer. Place the remaining white chocolate and coconut oil into a microwave-safe bowl and heat for 15-second intervals until the chocolate has melted.

Step 6

Add the crumbled nilla wafers to the melted white chocolate and scoop 1 teaspoon and add to each popsicle.

Step 7

Place the sticks into the molds quickly after topping with white chocolate. The white chocolate will harden quickly after touching the chilled popsicle.

Step 8

Freeze for 8 hours or overnight.