In a medium saucepan, off heat, mix together sugar, salt and cornstarch. Gradually whisk in Silk Coconutmilk, mixing until ingredients are dissolved. Whisk in egg yolks.

Cook over medium heat, whisking constantly until you see it barely begin to bubble. Reduce heat to low and continue to whisk and cook for 1 minute. Remove from heat. Immediately pour through a fine-mesh sieve over a medium bowl. Stir in vanilla.

Divide mixture among popsicle molds. Chill in refrigerator for one hour and then insert the popsicle sticks, then place in freezer for at least 4 hours, until frozen solid. Can hang out in freezer for up to two weeks.

Run mold under warm water to release pudding pops, then enjoy!! (makes about 8-10 popsicles)