- 1 (14 ounce) can unsweetened coconut cream
- 1/2 cup chocolate-hazelnut spread (such as Nutella®), or more to taste
- Beat coconut cream in a bowl with a whisk until creamy and smooth; add chocolate-hazelnut spread and stir until smooth. Pour the mixture into ice-pop molds.
- Freeze mixture until solid, about 4 hours.