Place coconut milk, coconut cream, frozen pinapple chunks and rum (extract for the non-alcoholic version) in blender. Puree until the pineapple chunks are mostly blended.

Pour mixture into popsicle molds about two-thirds full.

Spoon the strawberries out of the thawed syrup into the popsicle molds, filling it close to the top. Note: Use a popsicle stick to push the strawberries down into the molds (to get the mixed look seen in the photo).

Place a popsicle stick in the center of each pop.

Freeze at least 3 hours.

To un-mold; run water over aluminum lid to easily remove frozen popsicles.