Combine non-dairy milk, coconut milk, lemongrass, ginger, and water in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil; remove from heat, cover, and let steep for 15 minutes.
Meanwhile, place rice and 1/2 cup water in a small bowl; let stand for 10 minutes (to soften and release some starch). Drain.
Strain coconut-milk mixture through a fine-mesh sieve into a saucepan. Add rice and bring to a boil. Reduce heat to low, cover, and simmer (try to keep the stirring to a minimum so things don't get too starchy) until rice is very tender, 30-35 minutes. Let cool slightly.
Stir in apricots and agave. Transfer mixture to a large glass measuring cup to divide mixture among popsicle molds. You will need to spoon the rice and apricots into the molds. Freeze until firm and then enjoy.
Yields 4-6 popsicles depending on the size of your molds
So much deliciousness! I swear, coconut milk in popsicles is making my whole summer infinitely better. And the lemongrass and coconut (and mango I was eating while I was making them) reminded me of St. Lucia
Coming next week - NYC post (I promise!) plus all sorts of Fringe fun!