Place the coconut cream, agave, lime juice, lime zest, and 2 tablespoons of white chocolate chips into a bowl and whisk to combine.

Transfer the mixture to a spouted measuring cup.

Pour the coconut cream mixture into the popsicle molds. Make sure to leave ¼ inch at the top for the topper.

Place the popsicle molds into the freezer and allow to freeze for 1 hour.

When the popsicles have been in the freezer for an hour, prepare the white chocolate layer. Place the remaining white chocolate and coconut oil into a microwave-safe bowl and heat for 15-second intervals until the chocolate has melted.

Add the crumbled nilla wafers to the melted white chocolate and scoop 1 teaspoon and add to each popsicle.

Place the sticks into the molds quickly after topping with white chocolate. The white chocolate will harden quickly after touching the chilled popsicle.

Freeze for 8 hours or overnight.