Add the strawberries, blueberries, raspberries, coconut milk, honey (or maple syrup), lemon juice, vanilla extract, and pinch of salt to a high-speed blender.

Blend on high for 60 to 90 seconds until completely smooth and creamy. Taste the mixture and adjust sweetness by adding an extra tablespoon of honey if needed — the mixture should be slightly sweeter than you want the final popsicle to taste, as freezing dulls sweetness slightly.

For a smoother popsicle, strain the blended mixture through a fine mesh sieve to remove raspberry seeds. This step is optional but recommended if you prefer a silky texture. Press the mixture through with the back of a spoon, discarding the solids.

Pour the blended mixture into popsicle molds, filling each one to about 1/4 inch from the top to allow for slight expansion during freezing. Tap the molds gently on the counter to release any air bubbles.

Insert popsicle sticks into the center of each mold. If your mold doesn't have a cover to hold sticks upright, cover the top of the mold tightly with aluminum foil and poke the sticks through the foil — this holds them perfectly centered.

Place the filled molds in the freezer on a level surface. Freeze for a minimum of 6 hours, or preferably overnight, until completely solid all the way through.

To unmold, run warm (not hot) water over the outside of the popsicle mold for 10 to 15 seconds. Gently wiggle the sticks — the popsicles should release cleanly. Do not force them; if they resist, run warm water for another 5 seconds.

Serve immediately, or wrap each popsicle individually in parchment paper and store in a zip-top freezer bag for up to 6 weeks.