Pour your coconut milk, coconut cream, and water into a medium saucepan. Whisk in the agar-agar powder until you don't see any clumps floating around. Heat over medium-low heat, stirring constantly for about 3 minutes until it starts to simmer. The mixture should be smooth and combined, not lumpy.

Once the agar-agar dissolves completely (you'll notice the mixture looks silky), remove from heat and let it cool for 5 minutes. This is important so your lime juice doesn't curdle from the heat. Stir in the lime juice, sugar, honey, vanilla bean powder, and sea salt until totally combined.

Add the lime zest and mint leaves to the mixture, stirring gently to distribute them evenly. Divide the diced pineapple between your popsicle molds (about 1 tablespoon per mold). Pour the coconut lime mixture over the pineapple until each mold is about three-quarters full.

Insert your popsicle sticks into each mold, making sure they're standing straight up. Leave about an inch above the top of the liquid so they don't tip over while freezing. If you don't have molds yet, grab some—they're like $5 and make this process way easier.

Place the filled molds in the freezer on a level surface where they won't get jostled around. Freeze for at least 4 hours until the pops are completely solid all the way through. I usually do mine overnight because I'm paranoid about them being partially frozen.

Once completely frozen, run warm water over the outside of each mold for 15-20 seconds to help the pops release easily. Gently wiggle and pull the stick until the pop slides out smoothly. If it's still stuck, do another quick warm water run—don't force it or you'll break them.

Store your finished tropical popsicles in the freezer in an airtight container with parchment between layers so they don't stick together. These coconut lime frozen pops stay delicious for up to 2 weeks, though honestly they never last that long in my house.