1 – 15 ounce can coconut milk
6 tablespoons agave nectar
1 tablespoon yellow curry powder
1/3 cup cocoa powder
1/2 cup unsweetened shredded coconut (optional)
1) In a sauce pan, heat coconut milk over medium heat until hot. Add agave nectar, curry, and cocoa and whisk until blended. Remove from heat and add shredded coconut. Set aside and let cool.
2) After coming to room temperature, pour into ice bar molds and freeze until firm.
This mix can also be chilled in an ice cream maker.