Unmold Señor Rico® flans into a large bowl. Mix well until broken down. Your mixture will still have small gelatinous chunks but will freeze back into shape once it’s in the cups. Mix with an electric beater for a smoother consistency if desired and set bowl aside.
In a small saucepan over medium-low heat, add blueberries, sugar (to taste), orange zest and juice. If you don’t want to use orange, cover blueberries with cold water instead. Stir and simmer for 10–15 minutes until berries have burst and sauce is a dark purple, coating the spoon. Let blueberry sauce cool slightly.
Evenly distribute flan mixture into 10 to 12 paper cups, depending on how big you want your pops to be. Spoon desired amount of blueberry sauce on top of the flan mixture in cups. Use a popsicle stick to swirl down the sauce and place in the center of the cup when done. For a more evenly distributed swirl effect, layer flan mixture and blueberry sauce instead of simply spooning on top.
Freeze pops overnight or for a few hours until frozen. To unmold, cut a slit at the tops of the cups and peel away the paper.