Combine 1/3 of the coconut milk with blue butterfly pea powder and 1 Tbsp maple syrup. Blend until thoroughly combined. Fill popsicle molds 1/3 of the way up. Freeze for 30 minutes without the popsicle sticks.
Blend 1/3 of the plain coconut milk with 1 Tbsp maple syrup. Fill popsicle molds 1/3 of the way. Freeze for 30 minutes without the sticks.
Blend the remaining coconut milk with pink pitaya powder and remaining maple syrup. Fill popsicle mold to the top. Insert the popsicle stick. Bring it up and down 4 times to create the marbling effect. Freeze popsicles for 3 to 4 hours, or overnight until firm.
Recipe Notes
Per serving (if serving 8): 272 calories; 7 g protein; 25 g fat (18 g sat. fat); 7 g carbohydrates (7 g sugar, 0 g fiber); 23 mg sodium