Blend the strawberries, blueberries and cherries separately with about 100 ml of the coconut water each to a smooth purée. You may need to add more or less coconut water depending on how juicy the berries are.

Starting with the strawberry purée, pour in enough liquid to come up to about one-third of the lolly mould. Place in the freezer and leave for about an hour or until just set, then pour the blueberry layer in and leave for about an hour or until just set. Repeat with the cherry layer, then insert the wooden lolly stick into the mould. Leave the whole lolly to freeze for at least 5 hours, or overnight.