Blend the peach layer ingredients until smooth. Blend the raspberry layer ingredients until smooth, straining for a seedless texture if desired. Fill molds halfway with the peach mixture and freeze about 45 minutes, until just firm but not solid. Insert sticks, then top off with the raspberry mixture. Freeze at least 5 hours, or overnight, until solid. To release, run the molds under warm water for 10 to 20 seconds. Makes about 8 pops.

Tips
Full-fat coconut milk gives the creamiest texture and prevents large ice crystals. For clean layers, pour the raspberry mixture while the peach layer is set but still tacky, not frozen solid. Very ripe peaches blend smoothest; if firm, a 30 second dunk in boiling water makes the skins slip off easily.