Place the ingredients for the Strawberry Layer in the bowl of a food processor or blender. Pulse briefly until the ingredients are combined, but still slightly chunky. It's nice to have pieces of the strawberries in the finished product. Pour this evenly into the bottom of your popsicle molds, making sure you allow room to include the other layers. If you have extra strawberry sauce leftover, it's perfect to serve over pancakes, waffles, or even dairy-free ice cream! Place the popsicle molds in the freezer for about 30 minutes before adding the next layer.

When the strawberry layer has firmed up a bit, get out a bowl and add the ingredients from the Coconut Layer. Stir to combine. Pour this over the strawberry layer, again leaving room for the final layer. Again, if you have leftover coconut cream sauce, you can use this in other places, like in a smoothie!

At this point, you'll want to include the popsicle sticks in the molds. The best way to do this while the molds are not completely full is to put a piece of aluminum foil over the top of the mold. Create small holes over the center of each mold. Insert the popsicle sticks down into the coconut layer of the popsicle molds. Place the popsicle molds back in the freezer for about 30 minutes before adding the next layer.

When the Coconut Layer has firmed up, add the ingredients from the Blueberry Layer into the food processor bowl or blender. Pulse to combine, again, leaving bits of pieces of the blueberries intact. Remove the foil from the top of the mold and pour the Blueberry Layer over the coconut layer. Place the mold back in the freezer and allow another 30 minutes or more for the popsicles to completely firm up.

To remove popsicles from the mold, pour some water in a cup that's larger than mold itself. Heat the water up in a microwave for 30 seconds to a minute. Place the mold into the hot water for a few seconds. You'll see the popsicle begin to release from the sides of the mold. Pull up on the popsicle stick and it should easily come up from the mold at this point.