Combine the syrup, cornstarch, cocoa powder, and milks in a small saucepan over medium heat.

Simmer for about two minutes, string constantly until the mix thickens.

Remove from heat and let cool.

Add the shredded coconut and mix.

Refrigerate for for 20 minutes.

Pour chocolate mix into popsicle mold.

Put the lid on the mold and insert sticks.

Freeze for at least 6 hours.

To unmold place molds water warm water (not hot) for 20-30 seconds and the popsicles will slide right off.

Sprinkle shredded coconut on top to make them look more fun and festive.