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.