1/3 cup well-shaken and stirred canned unsweetened coconut milk2 teaspoons finely chopped fresh mintBring sugar and 1/2 cup water to a boil in a small saucepan over medium-high. Reduce heat to medium-low; cook, stirring occasionally, until sugar dissolves, about 3 minutes. Transfer to a small heatproof bowl; let cool completely, about 1 hour.Place strawberries, lime zest, 2 tablespoons lime juice, and 2 tablespoons cooled simple syrup in a blender; process until smooth, about 20 seconds.
Add coconut milk, banana, ginger, and 2 tablespoons simple syrup to blender; process until smooth, about 20 seconds. Uncover pop molds. Pour mixture evenly over strawberry mixture in pop molds . Re-cover with plastic wrap; freeze until just set, 45 minutes to 1 hour.Wipe blender clean. Add blueberries, mint, 2 tablespoons simple syrup, and remaining 1 tablespoon lime juice to blender; process until smooth, about 20 seconds. Uncover pop molds.
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