Image credit to: Boston Organics
1. Add strawberries and agave to food processor or blender and puree until smooth. Distribute strawberry puree evenly in 6-popsicle mold or plastic cups.
2. Transfer coconut milk to a pitcher or measuring cup and slowly pour on top of strawberry puree.
3. Rinse blender and puree kiwi. Spoon about 1 to 1.5 tablespoons of kiwi puree into the coconut milk.
4. Cover, insert sticks and freeze overnight.