Frozen blueberries (the small, sweet ones work best)
1 can Thai style light coconut milk
Fill your popsicle molds a little less than 1/3 full with frozen blueberries. Add enough coconut milk to cover the berries. Stir them with a spoon or chopstick until the coconut milk is a little colored by the blueberries. Put them in the freezer for 10 minutes.
Sweeten half of the remaining coconut milk with maple syrup to taste, add it to the popsicle molds on top of the blueberry layer. Put them in the freezer for another 10 minutes.
Put a big piece of watermelon (without seeds or rind) in a blender with a small amount of coconut milk and blend until smooth. Pour this on top of the white layer, add your popsicle sticks or lids, and freeze for a couple of hours.
Sit in the sun and enjoy!
Sorry this recipe is coming just a little too late for your big, annual Flag Day whoop-dee-doo, but maybe you can find another appropriate summer occasion for it...