Place the soaked cashews, coconut milk, lime juice, kiwis, and honey in a high-powered blender. Blend on high until creamy and smooth*
Distribute evenly in the popsicle molds and freeze for about 1-2 hours, Sprinkle in the graham cracker crumbs and press them gently into the "batter." Insert the sticks and freeze until solid.
When ready (once the pops are frozen), place the egg whites and sugar in the bowl of an electric mixer. Fill a saucepan with a few inches on water and bring to a simmer. Lower the heat and place the mixer bowl on top to create a double-boiler. Whisking intermittently, heat the egg white mixture until 160 degrees on a candy thermometer.
Carefully remove the mixer bowl and place it on a stand mixer fitted with the whisk attachment. Whisk on high until stiff peaks and the mixture has returned to room temperature (about 8 minutes).
Dip, dollop, and swirl the meringue on the frozen popsicles. Place on a sheet pan and refreeze for 20 to 30 minutes. Remove from the freezer and toast the meringue with a culinary torch! Enjoy immediately, or place back on a sheet pan, cover and freeze.
*The seeds from the kiwis may make the mixture seem slightly grainy. I ended up blending just a bit longer than normal to compensate. You can try straining them out, but it wasn't worth the trouble for me. Once frozen, you can hardly notice.