In a food processor, add your strawberries. Process on high until blended completely. Drizzle in ¼ cup to ½ cup water to thin out the strawberries, giving it a pourable consistency. Pour in a bowl or measuring cup with a spout and set aside.

Now, do the same with the blueberries. Process on high in the food processor until blended completely. Drizzle in ¼ cup to ½ cup water to thin out the blueberry mixture. Pour in a bowl or measuring cup with a spout and set aside.

In a small bowl, mix together coconut milk, vanilla, and sweetener until combined. Set aside.

In a popsicle mold, start by pouring a little bit of the strawberry filling in the bottom of each pop. Freeze for at least one hour.

Then, pour a little bit of the coconut filling on top of the frozen strawberry filling. At this point you’ll want to stick in the wooden popsicle sticks. Freeze for at least one hour.

The third layer is our blueberry filling. Pour a little bit of that in there and then freeze for another hour.

Repeat with the remaining layers – red, white and finish with blue, freezing at least one hour in between each layer.

To serve, run the popsicle mold under hot water for 30 seconds and the popsicles should pop right out with a gentle tug.