Preheat oven to 325 degrees. Spread coconut flakes onto a baking sheet in an even layer. Bake for 3-5 minutes until coconut is lightly golden and toasted. Keep a close eye while toasting to prevent coconut flakes from browning too quickly. Remove from oven and cool completely.

In a high speed blender, combine coconut flakes, 2 cups of coconut cream, 2 tablespoons maple syrup, 1/4 teaspoon vanilla extract and 1/8 teaspoon salt. Blend for about 1 minute, scraping down the sides of the blender as necessary, until no chunks of coconut remain and mixture is completely smooth. Pass mixture through a double-lined cheesecloth to strain out any solids remaining.

Pour mixture halfway up into coconut molds and freeze for at least 1 hour.

Rinse and dry blender container and add remaining coconut cream, remaining maple syrup, remaining vanilla extract, remaining salt and coffee. Blend for about 1 minute, scraping down the sides of the blender as necessary, until mixture is completely smooth.

Fill popsicle molds the rest of the way with coffee mixture. Add popsicle sticks and freeze for at least 3 hours.