Pour the coconut yogurt into a deep bowl, add the cooled coconut cream as well as the softened coconut oil, then pour the coconut flakes and lemon juice. If you want to further sweeten the mixture, add maple syrup or honey, but even without additional sweetening this ice cream will be perfectly sweet.
Using a mixer, combine all the ingredients.
Once you have a fine, thick coconut ice cream mixture, prepare a mold for ice lolys and sticks, then pour the ice cream mixture into the molds, and add the sticks.
Allow the ice cream to cool in the freezer for 5h.
Melt the vegan white chocolate.
Dip ice lolys in white chocolate and immediately sprinkle with coconut flakes.