Serve upside-down in a glass of crisp, sparkling wine for a cool summer treat.
In a blender, puree the raspberries with the coconut water and honey on low speed (blending on low will reduce the foam in the mixture). Strain the mixture through a fine-mesh sieve into a medium bowl. Pour into ice-pop molds. Freeze until frozen, at least 4 hours. Once frozen, dip the ice-pop molds in warm water, unmold the ice pops, and store them between sheets of wax paper in resealable plastic freezer bags (leaving the ice pops frozen in the molds makes them harder to remove).
When ready to serve, pour sparkling wine into a large wine glass. Place an ice pop upside down in the glass.