Put the can of coconut milk into the fridge for 2 hours.
Whisk the key lime juice, cherry juice, honey, coconut oil, salt, and eggs together in a bowl. Pour into a non-reactive pan, I used a le creuset brand pan. Cook over medium- low heat while whisking non-stop until the mixture thickens. This should take about 10 minutes. Remove from heat and set the pan aside.
While the lime curd cools, take the coconut milk can out of the fridge and pour the top creamy part of it out into a bowl (the liquid and the cream part will separate). Add the 1 tbs vanilla and 1 tbs maple syrup to the cream and mix with an electric hand held mixer until the mixture thickens. Don't worry about perfect whipped cream forming here, it doesn't matter too much.
Once the lime curd is cool, fold 1 cup of the whipped coconut cream into it and then put this mixture into popsicle molds. This fit into 6 popsicle molds for me.
Put the popsicle molds into the freezer overnight.