Make the simple syrup by combining the sugar and water in a small saucepan over medium high and bringing to a boil so the sugar dissolves, then remove from heat and allow to cool completely.  Chill in the fridge until ready to use.  This makes more simple syrup than you need for these popsicles, but you can use it in lemonade or other popsicle recipes.

In a blender, combine the strawberries and apple juice and blend until smooth.  Taste and add simple syrup as needed to get to the desired level of sweetness, which can vary depending on how sweet the berries were to begin with.  I ended up using 4 tablespoons of simple syrup because my berries were pretty tart.  Transfer the strawberry swirl mixture to another container and rinse out the blender.

Add the pineapple chunks, pineapple juice, and coconut milk to the rinsed blender and blend until smooth.  Taste and add simple syrup as needed to get to the desired level of sweetness.  1-2 tablespoons is usually a pretty good amount since pineapple has a lot of natural sugars in it and is already fairly sweet on its own.

Fill the popsicle molds by alternating adding the strawberry and pineapple coconut mixtures a little at a time.  They will naturally swirl on their own without needing to use a knife or skewer to create the swirl effect.  

Cover the popsicle mold with foil and insert wooden sticks into each popsicle.  Freeze for at least 3 hours until the popsicles are solid before running under hot water to loosen and remove the popsicles from the mold.