Brew the coffee. Add ⅓ c ground coffee to a French press. Add 1 ½ C boiling water. Stir. Let set 5 min then press. Measure out 1 ¼ C brewed coffee and set aside. 

In a sauce pan combine the coconut milk and sugar and heat over medium-high until the sugar is dissolved and milk is hot. Add in the brewed coffee and vanilla extract and remove from heat. Transfer to a bowl and chill until completely cool. 

Add mixture to bowl of ice cream maker. Make as directed by ice cream machine’s manufacturers directions. Watch the mixture closely and when its about 2-3 minutes from almost fully churned add in ¾ c of the the ground chocolate covered espresso beans. Stop the machine and quickly transfer ice cream to a plastic bag or frosting piping bag. Squeeze into popsicle molds filling up to ¼” away from the top. Sprinkle with the remaining ground chocolate covered espresso beans. Place the popsicle mold on top then insert popsicle sticks, with about 1 inch of the stick showing. Freeze immediately. These take about 12 hours to freeze solid.

To unmold : place a sheet pan in the freezer with a sheet of wax paper on top. Carefully hold the bottoms of the molds under running tepid water until you can see the popsicles are starting to soften just enough to be removed. Remove the popsicles quickly but using gentle force so you don’t pull out just the sticks or they break in half. Working with one popsicle at a time, remove then place on tray in freezer. Once they are all removed from the molds let freeze another hour to set back up since the unmolding can thaw them a little too much.