In a blender, blend strawberries, coconut milk and banana until liquidy with no chunks of fruit.
Line up your eggs so the pointies side of the eggs face down. Using a chopstick or a pen, poke a hole in each plastic egg on the wider side of the egg. Wash well after.
Fill a squeeze bottle with smoothie mix. Make sure your eggs are closed tightly, then carefully fill each Easter egg with the smoothie mixture.
Add a lollipop stick to each egg in the hole in the egg.
Freeze Easter Egg Smoothie Popsicles for a minimum of six hours, preferably overnight!