Turn the chilled coconut milk can upside down and open, then pour off the coconut water into a cup or bowl.

Scoop the coconut cream into a medium bowl, add the powdered sweetener and coconut extract, then beat until the mixture holds soft peaks. If too thick, add a tablespoon of reserved coconut water to thin.

In a blender, combine the frozen berries with the allulose and water, then puree until smooth.

Add the berry mixture to the coconut cream mixture and swirl together, but do not fully combine.

Divide half of the mixture between 8 popsicle molds, tap the molds on the counter to release any air bubbles, then fill with the remaining mixture and tap again.

Push wooden popsicle sticks about halfway into each mold and freeze until firm, approximately 6 hours.

To release the popsicles, heat some water in a kettle, then carefully run the hot water over the outside of the popsicle you want to release for 5 to 10 seconds. Gently tug on the stick until it comes out.