Put ¾ of the blueberries, half the can of coconut milk and ¼ cup sugar into a blender. Pulse ingredients until blueberries are completely pulverized.
Fill 5 large ice pop molds about ¾ full with the blueberry mixture.
Use the remaining blueberry mixture to completely fill 2 large ice pop molds.
Place the lid on the ice pop mold.
Insert ice pop sticks into the stick holes on the mold and freeze for about 2 hours.
Add 2 tablespoons of sugar to the remaining coconut milk, stir and set aside until the first ice pop layer is frozen.
After 2 hours remove the ice pop mold from the freezer. Remove the mold cover.
Fill each mold with blueberries wedging them in around the stick.
Slowly pour the sweetened coconut milk into the top of each ice pop mold until you reach the fill line.
Gently tap the mold on the counter to release any air bubbles.
Sprinkle some coconut flakes over the top of the coconut milk if desired.
Return to the freezer until the layer of coconut milk is frozen.
To serve run cold water over the sides of the ice pop mold to easily release each ice pop.