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