Shake the coconut milk thoroughly to incorporate the layers.
Measure 1/2 cup and set this aside.
Add agave or maple syrup to the coconut milk, along with the salt.
Warm the coconut milk on the stove over medium-low heat, stirring occasionally, until the sweetener has completely dissolved into the coconut milk, 1 to 2 minutes.
Add the cornstarch to the reserved 1/2 cup coconut milk. Whisk thoroughly until the cornstarch is totally dissolved.
Pour the cornstarch mixture into the warm coconut milk while whisking gently.This is your ice cream base.
Increase the heat to medium. Stirring occasionally, continue cooking the base until it has thickened enough to coat the back of a spoon, 6 to 8 minutes. Do not allow the base come to a boil.
Remove from heat and stir in the pea protein mix & vanilla.
Pour into popsicle molds. Let them cool slightly on the counter so they're not hot when you put them in the freezer. Insert popsicle sticks into each centre on filled ice cream mold & place in the freezer for 4 -6 hours.
Remove from freezer & do not pull them out of molds right away allow them to sit at room temperature for 5-10 mins that way they will easily slid out.
Melt both chocolates in separate bowls. Once melted prepare a tray with baking paper on it.
One by one coat each popsicle to your liking & design with the caramel & chocolate & place on baking paper. Once all are coated, put back into freezer for 5-10 mins then they're ready to eat!