Place coconut milk, Nativa, and water in a medium saucepan, and cook over medium-high heat until mixture starts to get tiny bubbles around the edges.
In a cup add in your corn starch with your water and let it sit together until your coconut milk mixture brings to a boil.
Once your coconut mixture boils ever so slightly, add the cornstarch mixture to the coconut mixture, and stir vigorously as mixture thickens (this will happen very quickly). Remove from the heat and wait for it to cool.
Place half the mixture into a bowl, and the remaining half will be the raspberry mixture.
For your coconut raspberry mixture, add your thawed raspberries and mix well until all your raspberries have combined with the coconut milk mixture. Add in your chia seeds and stir well, setting aside both your bowls until the mixture has cooled slightly.
Once your coconut mixtures have cooled, in your ice cream pop moulds, layer them up and place into the freezer until they freeze over night.