To prepare the Earl Gray layer, combine the coconut milks, sugar, tea, and vanilla extract in a saucepan. Bring to simmer but remove from heat before it boils. Let the tea steep for at least 20 minutes.
When the tea is sufficiently steeped, strain out the leaves and set liquid aside.
To prepare the blueberry layer, combine the blueberries, honey and water in a small saucepan and bring to a boil. Stir continuously until the berries begin to burst and a thick purple-ish sauce forms. Let cool on the counter or in the fridge.
Once the blueberry mixture is cool, blend it up and fill into a popsicle mold halfway. Top with the Earl Gray mixture and place the popsicle mold in the freezer.
Two hours in, once the popsicles have somewhat hardened, push in some popsicle sticks and place back into the freezer for at least 10 more hours.