Instructions

1. In a saucepan over medium heat, combine all the ingredients for the blueberry ginger layer. Bring the mixture to a low simmer and cook, stirring occasionally, for about 5 minutes. Remove the saucepan from the heat and set it aside to cool.
2. Meanwhile, add all the ingredients for the coconut cheesecake layer to your blender. Blend on high until smooth, stopping to scrape down the sides of your blender as necessary. Transfer the mixture to a clean bowl and place it in your refrigerator. 
3. Rinse out your blender. Add the cooled blueberry ginger mixture and blend on high until smooth, stopping to scrape down the sides of your blender as necessary. Transfer the mixture to a clean bowl and place it in your refrigerator. 
4. To assemble the popsicles, spoon about 1 tablespoon of the blueberry ginger mixture into each of your popsicle molds. Place the molds in your freezer for about 15 minutes to let the layer firm up slightly. Then spoon about 2 tablespoons of the coconut cheesecake mixture over top of the first layer. Place the molds back in your freezer for another 15 minutes.
5. Repeat this process of alternating the layers one more time, or until you’ve used up all the ingredients. Then insert popsicle sticks into your molds and place them in the freezer to firm up completely, about 6-8 hours. Once completely frozen, the popsicles can be removed from their molds and enjoyed.