Refrigerate a can of coconut milk for a minimum of 24 hours. Scoop out the solid white cream into a mixing bowl (reserving the leftover coconut water for a smoothie)
Sprinkle on coconut sugar and espresso powder and vanilla. Let sit for a minute to begin to dissolve. Whisk well to incorporate. Continue stirring until sugar and espresso are completely dissolved and no flecks remain.
Taste and adjust to preference.
Pour mixture into popsicle molds and fill each halfway. Add a sprinkle of walnuts and press with a spoon. Add more cream mixture and walnuts on top.
Place popsicle stick and cover. Freeze for about 2-3 hours or until solid.
To remove, run popsicle molds under warm water for a minute to help release. ENJOY.