Place approximately 10 Oreo cookies in a small bowl and roughly crush them. You need about 1 cup of crushed cookies.
In a separate bowl, mix the coconut cream with plain coconut yogurt. Then add the caster sugar and vanilla extract. Stir to combine.
Add the crushed cookies to the cream mixture, and stir until well combined.
Take 4–5 extra cookies and chop them into bite-sized pieces. Place them in the base of the popsicle molds. (This step makes your popsicles look very pretty but is optional!)
Spoon the cookies and cream mixture into the popsicle molds until they are filled. Don’t forget to add the popsicle sticks!
Freeze popsicles for at least 4 hours or until completely frozen.
These popsicles last in the freezer for up to 2 months.
Coconut cream is thicker than coconut milk—they are not the same ingredient. You can use either coconut product for this recipe, but the coconut cream will provide a better texture.
You can substitute the coconut yogurt for any dairy-free yogurt of your choice.
Oreos are vegan, but the package does contain a warning that they are prepared in a facility that handles dairy. If this concerns you from an ethical standpoint or you have a dairy allergy, you may wish to replace the Oreos with a suitable alternative.