Freeze the two cans of coconut milk for at least 6 hours. I put them in the freezer the night before.

Open the cans and scoop out the coconut cream into a mixing bowl, discarding the liquid. I use two cans because the idea is to get 1/2 cup of coconut cream and sometimes 1 can isn't quite enough.

Add the honey.

Mix on medium-high for 4 minutes to make coconut whipped cream until you start to see some peaks.

Place the mixing bowl in the refrigerator for 20 minutes.

Meanwhile, wash and dry the strawberries. Set aside.

Place 2/3 of the coconut whipped cream into a bowl and add the natural food coloring. We use India Tree. Stir it up with a spoon until you get the desired color.

Dip the strawberry in the blue coconut whipped cream, turning it 3 times until it's coated nicely. Make sure you leave some room at the top for the red layer.

Place the dipped strawberries on a plate and place in the freezer for 10 minutes.

Dip the bottom of the strawberries into a second bowl with the remaining white coconut whipped cream.

Dip the white part of the strawberries into white sand sugar. This is optional for those wanting to avoid refined sugar, simply skip this step.

Place them back on the plate and into the refrigerator until you're ready to serve them.

Enjoy!