In a blender, combine 1 can of full-fat coconut milk, 1/4 cup of maple syrup, 1 cup of fresh strawberries, and 1 teaspoon of vanilla extract. Blend on high until smooth.

Carefully pour the blended mixture into popsicle molds, filling each one about three-quarters full and insert popsicle sticks.

Place your filled molds in the freezer and let them freeze for 4 to 6 hours or ideally overnight.

Blend together 1 cup of Rice Krispies and 1/2 cup of freeze-dried strawberries in a food processor until coarse.

Run warm water over the outside of the molds for 20 to 25 seconds to loosen the pops, then gently wiggle to release.

Roll each unmolded popsicle in the strawberry-Rice Krispies mixture until well coated and serve immediately.