In a small sauce pot, combine blueberries, water, and 3 tablespoons maple syrup. Bring to a boil until liquid is syrupy and thick. Remove from heat. No need to mash the blueberries, keep them as is.

In a small bowl, whisk together 2 tablespoons maple syrup, coconut milk, and almond milk.

Fill popsicle molds a little over half full of coconut-almond milk. Spoon in blueberry mixture to fill the popsicle mold.

Place plastic mold sticks on top and freeze for around 4 hours or until solid.

If using wooden sticks freeze for 1 hour and then add. Freezing an additional 3 hours or until solid.