Berry-Coconut Rocket Pops

1. In a blender or the bowl of a food processor, puree the strawberries and ⅓ cup grape juice until combined.

2. Pour the mixture into the molds, filling a third of each one. Freeze until solid, 45 to 60 minutes.

3. Bring ¼ cup of the coconut milk and the sugar to a simmer in a small saucepan over medium heat, stirring continuously until the sugar has dissolved.

4. Pour the remaining ¾ cup coconut milk into a large liquid measuring cup, add the warm coconut milk mixture and stir to combine. Pour into the molds so that they’re two-thirds full. Insert sticks and freeze until solid, 45 minutes to 1 hour.

5. In a blender or the bowl of a food processor, puree the blueberries and the remaining ⅓ cup grape juice until combined. Pour into the molds, filling to the top. Freeze until solid, at least 1 hour. Store pops in the freezer for up to two weeks.