Make lemongrass layer from Fix Feast Flair.

Fill popsicle molds 1/3 full with lemongrass coconut mixture and freeze about 45 minutes, until hard. While freezing, make pluot vanilla layer.

Make pluot vanilla layer.

Place pluot slices and granulated sugar in a medium frying pan over medium heat. Stir with a silicone spatula or wooden spoon until they release liquid and begin to cook down. Reduce heat to low, and cook until the liquid starts to thicken, and fruit is completely cooked, remove from heat (7-9 minutes).

Scoop out cooked fruit (should be about 1/3 cup; reserve thickened liquid for the rosewater layeand place in blender with 1 cup coconut milk and vanilla. Blend until completely smooth. Once lemongrass layer is frozen, top with pluot vanilla mixture, filling up the second third of the popsicle mold. Return to freezer and freeze 15-20 minutes.

After 15-20 minutes, insert popsicle sticks and return to freezer for another 15 minutes, until solid.

Make the rosewater layer from my name is yeh.

Once pluot vanilla layer is solid, fill the last third with rosewater layer. Return to freezer and freeze another hour, until popsicles are completely solid.

Give your popsicles some flair.

Line baking sheet with parchment paper and place in freezer. While popsicles freeze, melt chocolate and coconut oil in a double boiler, bain marie, or microwave, and keep warm to maintain liquid state. Toast coconut flakes in a dry frying pan over low heat, shaking the pan occasionally to prevent burning.

Once popsicles are frozen, remove them from popsicle mold by running mold under warm water and using gentle pressure to pull up and away. Lay flat on parchment-lined baking sheet. Drizzle pops with chocolate and sprinkle with toasted coconut, rose petals, crushed pistachio nuts, and flaky sea salt, or any other toppings you like! Return to freezer to let chocolate harden, then eat.