Blend strawberries, 1/4 cup almond milk, 1/2 tbsp agave on a high volume blender. Pour into Popsicle mold a fourth of the way up, leaving enough space for the cream and blueberry puree. Freeze for about an hour.
In a mixing bowl, vigorously whisk ONLY the “cream” of the coconut milk, (natural separation will occur, save the coconut water for smoothies), agave and vanilla extract. Carefully and quickly fill the mold half way leaving another fourth on top for the blueberry puree. Freeze for another hour.
Blend blueberries, 1/4 cup almond milk and 1/2 tbsp agave on a high volume blender. Pour into mold to top, place the lid and stick Popsicle sticks. Freeze overnight.