Place a can of full-fat coconut milk in the refrigerator for about an hour before making the paletas.
Next, medium dice one cup of strawberries. Set these aside.
Chop another cup of strawberries. Add these to a food processor or blender, as well as the vanilla and honey.
Open the can of coconut milk. Notice the thick coconut cream has risen to the top of the can and the coconut milk is on the bottom. Add 1/2 cup of coconut cream and 1/2 cup of coconut milk to the blender.
Blend the strawberries, vanilla, honey and coconut cream together until smooth.
Fill each of the popsicle molds 3/4 of the way. Fill the rest of the molds with the medium-diced strawberries from before. (See notes)
Place them in the freezer until completely frozen, usually about 3-5 hours.