Patriotic Ice Pops

White Layer

1 cup canned coconut milk (full-fat)

2 tbsp pure maple syrup

pinch of salt

Blue Layer

1 ½ cups blueberries (fresh or frozen that's been thawed)

2 tbsp canned coconut milk

1 tbsp pure maple syrup

pinch of salt

Red Layer

1 ½ cups raspberries or strawberries (fresh or frozen that's been thawed)

2 tbsp canned coconut milk

1 tbsp pure maple syrup

pinch of salt

Make white layer: Combine all ingredients in a blender; blend until smooth.
Transfer to a bowl and refrigerate.

Make blue layer: In same blender (no need to rinse), combine all ingredients;
blend until smooth. Divide mixture among 6 ice pop molds. Freeze for 15
minutes. Rinse out and dry blender. Divide white layer mixture among pop
molds, pouring in carefully. Freeze 15 minutes.

Make red layer: Combine all ingredients; blend until smooth. You may need to
strain the mixture through a sieve to remove the seeds if using raspberries.
Divide among pop molds, pouring carefully over white layer. Place sticks in
molds and freeze until firm, at least 3 hours.

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Patriotic Ice Pops