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Special equipment: 6 rocket-shaped frozen pop molds and 6 wooden ice pop sticks
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Combine 1 cup water and the sugar in a small saucepan.
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Simmer over medium-high heat until all of the sugar dissolves.
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Remove from the heat, pour into a large liquid measuring cup and let cool completely.
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Pour 1/2 cup of the sugar syrup in a blender.
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Add the strawberries, red food coloring and 1 tablespoon of the lemon juice.
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Blend until smooth.
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Let sit, stirring occasionally, until all the froth settles.
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Evenly divide among 6 rocket-shaped frozen pop molds.
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Take care to not to pour down the side of the molds or it will streak the pops; pour directly in the middle.
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Freeze until about halfway frozen and still slushy, about 40 minutes.
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Press a wooden ice pop stick into each about 1 inch from the bottom of the mold (the sticks should stand up straight in the middle of the mold).
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Return to the freezer and freeze until completely solid, about 40 minutes.
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Meanwhile, stir the coconut milk and remaining 1 tablespoon lemon juice into the remaining sugar syrup.
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Divide the mixture in half and add the blue food coloring to one.
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Once the red layer in the pop molds is frozen solid, pour in the white mixture, dividing evenly among the molds.
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Freeze until completely solid, about 45 minutes.
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Then divide the blue mixture among the molds and freeze until completely solid, about 45 minutes.
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To serve, run the frozen molds under warm water before unmolding.
