Spread baking paper on a work surface.
Cut four pieces of baking paper in half to wrap the popsicles and set them aside.
Put the chopped pistachios on a plate.
Melt white chocolate, coconut oil, and salt in the microwave on high power for one minute, remove, and if necessary, return to the microwave for another half minute until the chocolate melts. Take out and mix well.
Add pistachio butter according to your desired taste and shade and mix well.
Transfer to a tall glass large enough to dip the popsicles in it.
To extract the popsicles: peel off the silicone from the front side, push in the popsicle stick and take the popsicle out.
Dip the popsicles in the flat plate with the pistachios, tighten a little, and turn and coat the other side.
Dip the popsicles in the coating for two to three seconds until the ice cream is fully coated. If necessary, tilt the popsicle and the cup from side to side; Take out and leave a few seconds over the cup until it stops dripping.
Place immediately on the baking paper until the coating hardens.
Wrap each popsicle in baking paper, put it in a ziplock bag or in an airtight container, and freeze.