Blitz the strawberries in a blender, and transfer the purée to a measuring cup.
Rinse the blender, and throw in the pineapple, coconut milk, and banana. (Add the honey, too, if you’re using it.) Blitz until smooth.
Grab some popsicle molds and pour in a little of the strawberry purée into the bottom of each mold. Add the piña colada mixture until it reaches ⅔ of the way to the top. Add a little more strawberry purée to each mold, and then top off with the piña colada mixture.
Gently insert the popsicle sticks and put the filled molds in the freezer. Chill for 4 to 6 hours or until solid.
When the ice pops are frozen solid, quickly run them under hot water to loosen them from the molds. Devour immediately!