1.) Make sure the popsicle mold is washed and dried. Next, place your cut strawberries and maple syrup in a blender (We used a Nutibilet but I am sure any blender will work.). Process until smooth.

2.) Carefully pour 2 tablespoons of the strawberry puree into the popsicle mold and place it in the freezer for about 40 minutes to set.

3.) Shake the can of coconut milk before opening, then pour the contents in a bowl and whisk to combine. Make sure the milk is smooth, then whisk in the vanilla and maple syrup.

4.) Carefully remove the popsicle mold from the freezer and pour 2 tablespoons of the coconut milk mixture into each mold. Place back in the freezer for about 10 minutes to let it set just a bit.

5.) Carefully pull the mold out of the freezer and place the sticks into the mold. Then put the mold back in the freezer for another 30 minutes.

6.) While the red and white layers are freezing, make the blue layer by placing the blueberries and maple syrup in the blender. Blender until it is a smooth puree.

7.) Pull the mold out of the freezer one more time and carefully pour 2 tablespoons of the blueberry puree over the coconut layer. Place them back in the freezer for about 5 hours or overnight. **see notes**

8.) If you are using the same mold I did, fill a glass with warm/hot water and dip the popsicle (still in the mold) into the water for about 5-10 seconds and the popsicle should slide right out and they are ready to be enjoyed!