Whisk together the yoghurt, milk, mint extract and honey.
Add in enough green food colouring to reach your desired shade.
Stir in the chocolate chips, then pour the mixture evenly into 6 popsicle moulds. If desired, sprinkle on some more chocolate chips.
Freeze for 2 hours before putting wooden pop sticks in the centres. Freeze for a further 4 hours or overnight.
For the Topping: Microwave the chocolate and coconut oil together until melted, stirring every 20 seconds. Stir in the vanilla. Let the chocolate come to room temperature.
When ready to serve, run the moulds under warm water to remove easily. Dip each popsicle in the chocolate, or drizzle on top. Serve immediately.