Whisk the coconut milk, agave nectar, vanilla extract, and sea salt in a large mixing bowl until fully emulsified and smooth.

Fold 3/4 of the crushed chocolate sandwich cookies into the liquid coconut base.

Pour the mixture evenly into six popsicle molds, leaving 1/4 inch of headspace at the top for expansion during freezing.

Divide the remaining crushed cookies among the molds, pressing them slightly into the surface.

Insert popsicle sticks into the center of each mold.

Place the molds in the freezer for a minimum of 6 hours, or until the popsicles are completely solid.

Briefly run the exterior of the molds under warm water to release the popsicles before serving.