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

Scoop the coconut cream into a medium bowl and add the powdered sweetener and the coconut extract. Beat until mixture holds soft peaks. If your coconut cream is too thick to beat properly, add a tablespoon or so of the reserved coconut water to thin it out just a bit.

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

Add the berry mixture to the coconut cream mixture and swirl together but don't 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 remaining mixture and tap again.

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

To release the popsicles, heat some water in a kettle. 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.