Place pineapple, coconut milk, coconut cream, condensed milk, and lime juice and zest into the well of a blender and blend until mixture is smooth.

Pour ¼ of the mixture into liquid measuring cup and remaining ¾ mixture into another measuring cup, cover and refrigerate.

Pour blackberries into well of the blender and blend until smooth. Strain mixture through a fine mesh sieve, into the measuring cup with ¼ of the pineapple mixture and stir together.

Using a funnel partially fill the sleeves with the pineapple-coconut mixture. Add a few tablespoons of the blackberry mixture and finish filling the sleeves with the pineapple-coconut mixture, leaving about a ½ inch space at the top.

Using a long, thin skewer, gently stir the blackberry and pineapple-coconut mixture together to create swirls in each pop. Seal. Lay each sleeve onto a baking sheet, in a single layer and place into the freezer. Freeze ice pops for at least 6 hours. Serve.