Combine the coconut milk and the lime leaves in a small saucepan and simmer over medium-low heat, stirring often, until the coconut milk has reduced to half a cup, about 10 minutes.
Transfer the reduced coconut milk to an upright blender, add the remaining ingredients, and puree until smooth. Pour the mixture into popsicle molds, leaving 1/4 inch space at the top to allow for expansion after freezing. Place the pops in a freezer until completely frozen, at least 8 hours or overnight.
To unmold, gently squeeze each pop as you pull the handle. If it does not release, run the molds under warm water for a few seconds and try again.
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