Special equipment: six 3- to 4-ounce frozen pop molds
Put six 3-to 4-ounce ice pop molds in the freezer for 30 minutes.
Combine the strawberries and 1 tablespoon each coconut cream and honey in a blender. Puree until smooth. Pour into a liquid measuring cup and set aside. Rinse out the blender.
Combine coconut milk, 1 tablespoon each coconut cream and lime juice in the blender. Puree until smooth.
Evenly divide strawberry puree between the frozen pop molds. Carefully layer the coconut milk over the strawberry puree. Freeze for 30 minutes. Rinse out the blender.
When you are ready to complete the frozen pops, combine the blueberries and the remaining 1 tablespoon each coconut cream, honey and lime juice in the blender. Puree until smooth (see Cook's Note).
Remove the frozen pop molds from the freezer and fill with the blueberry puree, and insert the frozen pop mold stick.
Freeze until set, at least 4 hours up to overnight. Let sit at room temperature for 5 minutes before unmolding and serving.
If you'd like to eat your ice pops sooner, then change the filling order; pour in the strawberry puree, then the blueberry puree and finish with the coconut puree and freeze until set. They won't be quite so red, white and blue but will still be delicious!
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