Image by Andrew Young
Ingredients (2)
- 375g strawberries, hulled, sliced
- 2 cups coconut water
Method
- Step 1 Divide strawberries among 12 x ΒΌ-cupcapacity ice-block moulds, pressing some of the slices against sides of each mould.
- Step 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.
- Step 3 To remove ice-blocks from moulds, run moulds under warm water for 10 seconds to loosen. Serve immediately.