1Slice off the bottoms of the strawberries to allow them to stand upright. When you do so, make sure not to cut off so much that there is a hole—the slightest hole will make the gelatin leak out of the berries. Use a paring knife or small spoon to hollow out the strawberries as much as possible.
2Place 1 cup water in a medium saucepan. Add the blue gelatin and mix to combine the gelatin. Sprinkle 1 envelope of unflavored powdered gelatin on top, let sit for 60 seconds. Mix to combine and then turn on heat to medium-high. Bring to a simmer and then remove from heat.
3Pour half of the berry blue gelatin (1/2 cup) into a 1/2 cup of the vodka. Set aside.
4Place 1/2 cup milk, cream or coconut milk into a medium saucepan. Sprinkle 1 envelope of unflavored gelatin on top and let sit for 60 seconds. Mix to combine and then turn on medium-high heat. Add 1/2-cup of sugar. Bring to a simmer and make sure that the sugar is dissolved. Remove from heat.
5Pour the white gelatin mixture into the remaining 1/2 cup of the vodka. Set aside at room temperature. Do not place somewhere cold, stir it every 10 minutes or so while you are on the next step.
6Using a spoon, carefully pour the blue gelatin into the strawberries. Fill only halfway. Refrigerate for about 45-60 minutes or until the gelatin is semi-set (firm but still sticky).
7Fill the rest of the hollowed strawberry with the white gelatin mixture. Refrigerate for at 3-4 hours.
8When fully set, slowly slice each strawberry in half from the top down. Place them on mini sticks or skewers. Keep refrigerated until serving.