In a small saucepan, heat 1 cup of blueberries, the water (if using fresh berries), 1 tablespoon maple syrup and simmer on low. Do not mash. After about 2-3 minutes, remove from heat. Let cool. Once the blueberry mixture has cooled, add the chopped basil and stir. Fill the popsicle molds at the bottom with the blueberry basil mixture about ¼ of the way. Place in the freezer for about 20 minutes.

In a separate bowl, mix the coconut milk, remaining 2 tablespoons maple syrup, vanilla, and pinch of salt. Stir well. After the molds chill slightly, add the coconut blend to the molds until almost full. Drop in a few blueberries from the remaining ¼ cup into each popsicle. Place back in the freezer. After 40 minutes, insert wooden sticks into each popsicle. (Ignore if molds have tops.) Freeze for 4 hours or overnight. To eat, run some hot water on the outside of the mold so that the popsicles can be easily removed. Enjoy!