Prepare the raspberry swirl layer by adding frozen raspberries and water to a saucepan. Heat over high heat for about 3 minutes and then mash with a potato masher of the back of a fork. After mashing completely, reduce the heat to low and simmer for 10 minutes- be careful not to let it burn! Remove from heat and allow to cool completely
Prepare the pineapple mixture by blending the frozen pineapple, coconut milk, maple syrup and salt (you can leave the maple syrup out if you want it is sweet enough with just fruit), blend until a smooth even mixture remains.
Assemble the popsicles in a 10-slot popsicle mold. Fill half of each mold with the pineapple mixture. Then spoon in 1/2 tablespoon of the raspberry puree into the molds. Spoon the pineapple mixture into the molds until full. Stick popsicle sticks in each and place the molds in the freezer. Freeze for at least 1 to 2 hours to ensure they are fully solid. Store in the freezer for up to a month!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.