In a glass measuring cup whisk together the coconut milk, 3 tablespoons of maple syrup and 1 teaspoon vanilla bean paste or extract until smooth. Pour the mixture evenly into the popsicle molds.

In a blender, combine the blueberries, tablespoon of maple syrup, 1/2 teaspoon vanilla and cinnamon. Blend until a purée forms. Pour the purée evenly over the coconut milk layer. If desired, use a skewer or knife to swirl the layers together. Place them in the freezer and freeze for 20 minutes then remove and insert the popsicle sticks. Freeze again until set, at least 4 hours.