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In a bowl, combine the coconut milk, honey, basil seeds and vanilla extract. Whisk together and set aside.
In a blender, quickly blitz the strawberries into a rough puree. It doesn’t have to be smooth!
Pour the coconut cream into a large liquid measuring cup, then pour the strawberry puree in as well. Using a spoon, gently swirl the two liquids together so they marble.
Prepare your popsicle molds if needed.
Pour the marbled liquid into each popsicle mold, then add the popsicle sticks per your popsicle mold’s instructions.
Freeze for at least 2 hours, or overnight. Gently run the popsicle mold under hot water to release them from their mold when ready to enjoy!