Place the cashews into a heatproof bowl and cover with boiling water. Leave to soak for an hour.
After an hour, drain the cashew nuts and place into a blender cup.
Open the can of coconut milk and scoop out the thick, white, creamy part - add to the blender cup along with the remaining ingredients. The coconut water remaining in the can is great in soups, stocks and smoothies!
Add the remaining ingredients to the blender cup and whizz until completely smooth.
Pour into lolly moulds and freeze overnight.
Run the moulds under warm water to help release the ice pops.