1. Put the strawberries in a blender and blitz for a few seconds until the mixture resembles smooth puree. Transfer into a jug and set aside.
2. Combine coconut milk with vanilla extract and maple syrup and blitz in a blender for a minute or so until well combined. Transfer into a separate jug.
3. Fill the popsicle molds with strawberry puree up to a third of each popsicle. Pour the coconut milk mixture on top of the strawberry puree layer and fill to the top. Gently swirl the mixture inside the popsicles (use a straw or a lolly stick) to combine the two layers.
4. Insert the lolly sticks inside the popsicle molds and freeze for at least 4 hours. Tip: to make the process of removing the popsicles out of the molds easier, rest the popsicles on the kitchen side for 3-5 minutes before taking them out of the molds.