In a medium saucepan heat up the coconut milk, cream and sugar. Bring to a simmer and cook until sugar dissolves (3-4 minutes). Remove from heat and use a whisk to stir in coconut and sea salt. Break up any bubbles of coconut cream with the thick until the mixture is mostly smooth.
Pour the coconut mixture into 8 popsicle molds. Freeze for 2 hours or until frozen through.
Remove from molds by placing the mold into running hot water for a few seconds. Then slide out from the mold
Store the unfolded pops in a freezer safe bag in the freezer for up to two months.