Easiest-ever strawberry and coconut ice-blocks

Method

• 1
  Divide strawberries among 12 x ¼-cupcapacity ice-block moulds, pressing some of the slices against sides of each mould.
• 2
  Pour coconut water into each mould, leaving a 5mm gap at the top. Freeze for 1 hour or until just starting to set. Insert a wooden stick into the centre of each mould. Freeze for 4 hours or overnight.
• 3
  To remove ice-blocks from moulds, run moulds under warm water for 10 seconds to loosen. Serve immediately.