Grab a blender and combine your halved strawberries, 2 cups water, 1/2 cup sugar, fresh lemon juice, lemonade concentrate, and that pinch of salt. Blend until completely smooth—you want zero berry chunks visible. Pour the mixture through a fine-mesh strainer into a bowl to catch any remaining seeds or solids.

In a small saucepan, whisk together the agar-agar powder with 1/4 cup cold water until no lumps remain. Heat over medium-low, stirring constantly for about 2 minutes until it starts to thicken slightly. This powder is what makes these strawberry lemonade popsicles set up perfectly in the freezer.

Stir the agar mixture into your strawberry blend, mixing really well so it's totally incorporated. Add the honey, vanilla extract, and fresh mint leaves, stirring until everything's evenly distributed. The mixture should smell absolutely amazing at this point.

Divide half the mixture between your popsicle molds—fill them about halfway up. The key here is to freeze for exactly 1 hour before adding the second layer so they don't blend together. Don't walk away like I did the first time; set a phone timer so you don't forget.

While those freeze, whisk the coconut milk and orange juice together in a separate bowl until completely combined. After your first hour is up, carefully pour the coconut-orange mixture into each mold on top of the strawberry layer. This creates that gorgeous two-tone effect.

Insert your popsicle sticks into the center of each mold now, pushing them down gently but firmly into both layers. Return everything to the freezer for another 3 hours minimum (or overnight if you're not in a rush). I personally prefer overnight because the flavors taste even better when they've had extra time to meld.

When you're ready to enjoy, run warm water over the outside of each mold for about 10 seconds, then gently wiggle the stick to loosen the popsicle. It should pop right out—if it's stubborn, just add a few more seconds of warm water and try again.