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).