Strawberry Coconut Popsicles with Blueberries

In a small food processor (mine is 3 cups), blend the strawberries and 2 tablesooons of the syrup until smooth and liquid. Transfer to a small liquid measuring cup (it makes pouring easier) and divide between popsicle molds. Freeze until the top feels set, about 45 minutes to 1 hour.

Pour coconut milk into a liquid measuring cup and stir in 2 tablesooons of the syrup until well mixed. Divide between the molds and chill until set, an additional 45 minutes to 1 hour.

In a small food processor, combine blueberries and remaining 2 tablesooons of syrup until smooth and liquid. Transfer to a liquid measuring cup and divide between the chilled molds. Stick popsicle sticks in the center of each mold and chill until completely frozen, at least 2 hours to overnight.

To remove from the molds: run hot water over the molds, gently pulling on the popsicle stick until they release. Devour!