Combine coconut milk, cream, agave, and vanilla in small pot. Whisk at medium heat until thoroughly blended.

Set liquid aside to cool.

Sprinkle chocolate chips in the top of 5 molds. Add a small amount of raspberries in the tip of the remaining 5 molds.

Spoon 3 Tbsp of cooled cream into all 10 molds.

Place molds into the freezer for 30 minutes to set.

Alternate chocolate and raspberry fillings adding cream to each layer.

Place wooden sticks into popsicles. Freeze for 30 minutes.

I replace the lid in between layering to stabilize sticks in the freezer.

Continue adding chocolate, raspberry, and cream layers. Freezing each layer for 30 minutes to set and add stripes.

Once molds are completely full, replace lid and freeze for 3 hrs or over night.

To remove popsicles I ran warm water over the bottom of the for about 60 seconds.

Popsicles can be wrapped individually in plastic wrap and frozen.