1. In medium bowl, mix together peanut butter, coconut milk and honey, using an electric hand mixer until smooth. Stir in salt. Place mixture in plastic zip-top bag. Cut corner and squeeze mixture through small hole into tops of strawberries. Place on jelly-roll pan and freeze 1 hour.
2. Melt almond bark according to package directions.
3. Dip tips of strawberries in melted chocolate and place on wax paper-lined baking sheet. Refrigerate 1 hour or until set.