Take your coconut milk can and drain out the excess water.

In one bowl mix your Greek yogurt, coconut milk (white creamy part), Stevia, and vanilla extract until smooth (this will then be divided into your three flavors).

Pulse your strawberries in a food processor until pureed. Add in 1/2 cup of your Greek yogurt mixture you just made. Pulse/blend until smooth. Transfer into a pourable bowl/glass. Set aside.

In another bowl whisk 1 cup of your Greek yogurt mixture and cocoa powder until smooth. Add in 1/2 Tbsp of milk at a time as needed until your mixture is slightly thin and not thick. Transfer to a pour-able bowl/glass. Set aside.

Take your remaining Greek yogurt mixture and add in 1/2 Tbsp. of almond milk until it is a nice thin consistency. Pour mixture into a pour-able bowl/glass. Set aside.

Grab your popsicle mold and add in your chocolate mixture to each mold only 1/3 of the way. I liked to use a medium sized funnel to pour the contents in each mold. It kept the mixture from hitting the sides and sliding down. The other option is to pour contents into a ziploc bag and then cut the corner and pour in that way. Place the popsicle mold in the freezer for 15-20 minutes until the mixture is set.

Remove the popsicle mold from freezer and add your vanilla another 1/3 full for your second layer. Place in freezer again for 15-20 minutes to set.

Remove popsicle mold from freezer and add your strawberry mixture as your last layer to the molds. Cover the molds with lid and add in your Popsicle sticks at this time to each mold. Place in freezer for 4-6 hours.

To remove your popsicle from the mold, let them sit on the counter for about 5 minutes. You can also fill up a large bowl, pan or container with lukewarm (not hot) water and dunk your molds in almost to the top for about 15-30 seconds. You can also run the molds under warm water for about 20 seconds to help loosen them. Serve immediately.