Blend until puréed.,, Fill it to 1/3 of the way. Place in the freezer for about 45 minutes to 1 hour., Spoon the coconut mixture into the frozen molds, another third of the way. Return to the freezer. Add the popsicle sticks at this stage. Freeze another 30 to 45, or minutes until firm-ish but not too firm.

Work quickly to prevent the first layer from thawing.
 Pour the final layer of strawberry purée. Fill the the end level of the mold's suggested capacity. Return to the freezer.,, The end result will be striped strawberries and cream popsicles that are delicious.
Put the strawberries, water and stevia into the blender.Mix the coconut milk and vanilla extract together in a separate bowl.
Pour the strawberry purée into the popsicle mould.
Remove the frozen popsicles from the freezer.
Remove the popsicles from the freezer.Freeze until fully firm.
Serve.
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