Blend the strawberries with one of the 1 1/2 tsp of sugar.
You can use more or less sugar (or other sweetener) depending on your taste.
Fill your popsicle molds 1/3 of the way with the strawberry mixture. Freeze until solid.
Mix the coconut milk with the vanilla extract, coconut flakes, and 1 1/2 tsp of sugar.
Fill the popsicle molds 1/3 of the way and freeze for 20 minutes.
Insert the popsicle sticks and freeze until solid.
Blend the blueberries with one of the 1 1/2 tsp of sugar.
Fill up the rest of the popsicle molds with the blueberry mixture and freeze until solid.
To remove the popsicles from the molds, run them under hot water until the become loose.
recipe adapted from an edible mosaic