Pour one can of coconut milk into a blender along with a splash of pure vanilla extract and your preferred sweetener. Blend on high for about 30 seconds until smooth and creamy.

Set aside one-third of this mixture in a bowl, covering it to keep it chilled.

Add hulled fresh strawberries to the remaining coconut mixture and blend until completely smooth, about 30 seconds.

Transfer to a measuring cup and chill in the refrigerator.

Rinse the blender, add the remaining coconut mixture and fresh blueberries, and blend until silky, about 30 seconds.

Pour into a separate measuring cup and set aside.

Pour the red strawberry mixture into popsicle molds, filling each about one-third full, and freeze for 45 to 60 minutes.

Add the coconut mixture to fill another third of the molds and freeze for another 45-60 minutes.

Pour in the blueberry layer, insert popsicle sticks, and freeze for at least 4 hours or overnight.

Run warm water over the outside of molds for about 30 seconds to loosen them.

Gently pull on the sticks to remove the popsicles.