For the raspberry layer, pour 1 cup of raspberries, ¼ of the banana, ½ cup heavy cream, ½ cup whole milk, 2 tablespoons honey and 1 teaspoon vanilla into a blender. Blend all ingredients on high for 20-30 seconds. If you are using frozen berries, your mixture will be of a thicker consistency.

Strain out seeds if you prefer a more smooth popsicle.

For a darker, richer color you may add 2-3 teaspoons of beetroot powder. This will help your top layer appear more red.

Pour mixture into molds and freeze for 2 hours to set and prep for the honey coconut layer.

While the raspberry layer is freezing, you can prepare the honey coconut layer. Blend ¾ cup of coconut milk with cream and ¾ cup of heavy whipping cream together in a blender for 5-7 seconds, until mostly smooth.

Pour ¾ cup out of the blender mixture into a liquid measuring cup.

Pour the remaining coconut milk/cream mixture back into the can and set aside. Note, 1 can of coconut milk with cream will make 2 batches of popsicles.

Add the ¾ cup of coconut and cream mixture back into the blender and add 2 tablespoons of honey. If you prefer a richer coconut flavor, add 1/2 teaspoons of coconut extract.

Blend for 20 seconds or just till thickened. Do not over mix.

Pour mixture into molds and freeze for 2 hours to set and prep for the blackberry layer.

For the blackberry layer, pour in the blackberries, ¼ of the banana, ½ cup heavy whipping cream, ½ cup whole milk, 1 tablespoon honey and 1 teaspoon of vanilla to a blender.

For a darker, richer color you may add 2-3 teaspoons of butterfly pea powder. This will help your bottom layer appear more indigo.

Blend on high for 20-30 seconds.

Pour 1/3 of the mixture into the molds.

Freeze overnight and your popsicles will be ready!