1. Simmer coconut milk and fresh basil over low-medium heat for 5-7 minutes, or until fragrant. Stir occasionally, so the basil doesn’t burn
2. Juice about 3 limes or until 3 tbsp is reached
3. Pour coconut milk and basil mixture into a blender. Add fresh lime juice. Blend until fully combined, a light green color
4. Combine cayenne and unsweetened shredded coconut in the bowl
5. Fill popsicle molds to 3/4 full, sprinkle in ¼ tsp of the cayenne powder + shredded coconut mixture; swirl, then fill to full.
6. Insert popsicle sticks
7. Place in the freezer for >4 hours; overnight will be better
8. To remove, briefly run warm water over molds and pull out
9. Sprinkle with extra cayenne, shredded coconut, and flakey salt before serving