Celebrate July 4 with these refreshing Red, White and Blue Ice Pops from the Food Network. Yields 6.
Place six 3-to-4-ounce ice pop molds in the freezer for 30 minutes. Combine 2 cups strawberries (hulled and roughly chopped) and 1 tablespoon each of coconut cream, and honey in a blender and puree until smooth. Pour into a liquid measuring cup and set aside. Rinse the blender.
Combine 1/2 cup unsweetened coconut milk and 1 tablespoon each of coconut cream and lime juice in the blender and puree until smooth. Evenly divide the strawberry puree between the frozen pop molds. Layer the coconut milk mixture over the strawberry puree. Freeze for 30 minutes. Rinse the blender.
Combine 2 cups blueberries and 1 tablespoon each of coconut cream, honey and lime juice in the blender and puree until smooth. Remove frozen pop molds from freezer and add the blueberry puree. Insert the pop mold stick and freeze until set, at least 4 hours or overnight. Let sit at room temperature for 5 minutes before unmolding and serving.