Blend ¼ c of chopped strawberries with ½ tsp of agave nectar and ¼ c of coconut milk.
Pour into popsicle mold to fill up 1/3 of the way and set in freezer for about an hour to freeze first layer.
Pour ¼ c of light coconut milk on top of frozen strawberry layer. Set in freezer to freeze for about an hour.
Blend ¼ c blueberries with ½ tsp agave nectar, ¼ c coconut milk, and 1/8 tsp butterfly pea tea powder for more concentrated color.
When white coconut milk layer has frozen, layer the blueberry mixture on top, set popsicle sticks in and freeze over night for your layered, dairy-free coconut and berry popsicles!