1. Mix coconut milk, 4 tablespoons of sugar and vanilla until well blended.
2. Divide between 10 popsicle molds. Freeze 1 to 2 hours or until firm.
3. Meanwhile, place wine, strawberries, remaining 2 tablespoons sugar and extracts in a blender.
4. Blend until smooth. Pour evenly over frozen coconut milk layer in each popsicle mold.
5. Top with blueberries.
6. Insert a popsicle stick into each mold. Freeze at least 4 hours or overnight.