Combine coconut milk and fresh mint leaves in a pot set over medium heat.
Bring coconut milk to a slow boil, allow to boil for up to 5 minutes.
Remove from heat and cover. Steep for 20 minutes.
Pour coconut milk through a fine sieve into a bowl and press mint with the back of a spoon.
Whisk sugar, pinch of salt, peppermint extract and green food colouring into coconut milk. Let cool to room temperature, cover and refrigerate for 6 hours.
Stir in chopped chocolate and pour into popsicle molds. Freeze for one hour and then insert popsicle sticks. Freeze for a minimum of 6 hours.