In a small pot over medium heat, cook blueberries, lemon juice, and sugar until bubbling and blueberries have started to burst. You'll have a thickened berry sauce. Let cool for about 30 minutes, or speed up the process by putting the pot over an ice bath to cool it down.

Whisk coconut milk and maple syrup until combined.

Prepare the popsicle moulds by pouring them 1/3 full with the coconut mixture. Add 1-2 tablespoons of the blueberry sauce to each popsicle, then top off with the remaining coconut mixture. Divide the remaining blueberry sauce between the rest of the popsicles, then use something thin like a butter knife, chop sticks or popsicle stick to gently stir around the blueberry and coconut together (but not too much, just a bit to blend the layers).

Cover and add popsicle sticks. Let chill in the freezer overnight. Remove and enjoy!