Dairy-Free Paleo Banana Pudding Pops

In a medium pan, whisk together the tapioca starch and 3 tablespoons of the coconut milk until smooth and creamy. Then, add in the rest of the coconut milk, the honey (or agave), banana, and a pinch of salt. Stir until well mixed.
Bring the mixture to a boil over medium heat. Boil for 2 minutes, stirring constantly. Then, reduce the heat to medium-low and simmer, stirring constantly, until thick, about 5 minutes.
Place the mixture into a food processor and blend until smooth. Transfer to a liquid measuring cup. You should have about 2 3/4 cups of the mixture.
Divide a bit of the mixture between 10 popsicle molds (just about 1 tablespoon or so). Then, divide the strawberries and the blueberries between each mold.
Fill the molds almost all the way to the top, using about 3/4 of the rest of the mixture. Use a popsicle stick to move the berries around in each mold. This will cause some of your pudding to sink between the berries and hold them in place. Then, fill the molds completely.
Cover the mold and insert the popsicle sticks. Freeze for at least 4 hours.
Once frozen, remove the lid and run very hot water over the base of each pop. Tug on the stick until it comes out!