Preparation Steps

• In a large bowl, combine the chilled coconut cream, agave nectar, key lime juice, key lime zest, and 0.125 cup of white chocolate chips. Whisk until thoroughly combined and smooth.
• Carefully pour the mixture into your popsicle molds, filling each mold almost to the top, leaving about 0.25 inch for the topping layer. If using standard molds, this should make 12 popsicles.
• Place the filled popsicle molds into the freezer for at least 1 hour to allow them to partially set.
• While the popsicles are partially freezing, prepare the white chocolate topping. In a microwave-safe bowl, combine the remaining 0.125 cup white chocolate chips and coconut oil. Microwave in 15-second intervals, stirring after each, until completely melted and smooth.
• Stir the finely crumbled Nilla wafers into the melted white chocolate mixture.
• Remove the partially frozen popsicles from the freezer. Spoon about 1-2 teaspoons of the white chocolate-wafer topping onto the top of each popsicle mold. Quickly insert popsicle sticks into the molds. The topping will harden quickly upon contact with the cold popsicle.
• Return the popsicles to the freezer and freeze for at least 8 hours, or preferably overnight, until completely solid.
• To unmold, briefly run the molds under warm water (for about 10-15 seconds) to loosen the popsicles. Enjoy immediately!