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Place eggs in a mixing bowl and set aside.
In a saucepan over medium-high heat, bring milks and miso to a simmer. Set aside.
In a separate saucepan over medium-high heat, stir together sugar and 45 grams water. Cook until water is fully evaporated.
Remove from heat and add milk mixture, whisking until sugar is fully incorporated.
Temper egg yolks with milk mixture, then combine.
Place pan over medium-low heat, whisking constantly until mixture thickens enough to coat the back of a spoon.
Remove from heat and add chocolate. Using an immersion blender, blend mixture until smooth.
Strain through a fine mesh sieve.
Pour into your preferred popsicle molds and freeze.
In a mixing bowl, combine all ingredients for the Coconut-Potato Chip Furikake. Transfer to an airtight container and reserve.
In a double boiler, gently warm coconut oil and chocolate. Whisk until mixture is completely smooth.
Transfer to a deep 9-inch pan and set aside.
Dip White Chocolate-Miso Popsicles into Magic Shell at an angle, ensuring the entire top edge and one bottom corner are completely covered.
Shake off excess Magic Shell, being careful not to let it drip.
Quickly sprinkle Magic Shell with generous amount Coconut-Potato Chip Furikake.
Transfer to a parchment-lined sheet tray. Freeze until ready to serve.