For the simple syrup

1. In a small sauce pan dissolve the sugar in water and set aside to cool. The amount of simple syrup you will use will depend on the sweetness of the fruit. Taste each layer to determine how much simple syrup you would like to use.

For the strawberry layer:

1. In a blender puree 2 cups of quartered strawberries, 1-2 TBSP of simple syrup, 2 TBSP of French Vanilla Coconut Milk Creamer. Divide mixture as you pour into popsicle molds, cover, and freeze for 1-2 hours.

For the pina colada layer

1. Puree 1/2 cup fresh pineapple, 2 TBSP of simple syrup, 1/4 cup of French Vanilla Coconut Milk Creamer, and 3/4 cup of canned lite coconut milk. Divide mixture as you pour into popsicle molds and now add the popsicle sticks! Soak the popsicle sticks for at least 10 minutes before inserting into the second layer. Soaking them allows the stick to stand in place better. Now you may cover and freeze for 1-2 hours before adding the last layer.

For the blueberry layer

1. Puree 2 cups of blueberries, 1-2 TBSP of simple syrup, and 2 TBSP of French Vanilla Coconut Milk Creamer. Divide mixture as you pour into molds, cover, and freeze preferably overnight.