Combine. Add frozen pineapple, coconut milk, pineapple juice, honey, spinach, and coconut extract. (Add lime juice, if using.)
Blend. Puree until the smoothie is completely smooth, pausing to scrape down the sides, as needed. Try not to rush, so you can get the spinach super smooth! Taste the smoothie and add more coconut extract, sweetener, or lime juice, to taste.
Strain. Pour the mixture through a fine mesh strainer, if desired. I recommend this for picky eaters or anyone texture sensitive, so the popsicles won't be gritty or stringy.
Freeze. Pour the strained popsicle mixture into your popsicle mold. Cover with a lid and insert popsicle sticks. Place on a level surface in your freezer and freeze for at least 4-5 hours, or until completely solid.
Serve & Store. To release from popsicle mold, run the wells of the popsicle mold under cool water (not warm water or hot water, or they’ll melt!) for a few seconds and use a side-to-side motion to release popsicle from the mold. Store leftover popsicles in a single layer in an airtight freezer bag in the freezer up to 2 weeks.