Crumble the coconut cream into a small heatproof bowl and pour over 2 tbsp boiling water. Stir to melt the coconut cream.
Peel the bananas and break them into your blender. Hull the strawberries and add them, the cocoa powder and spoon in the coconut cream. Pour in 220ml of the coconut water (keep the rest for the Apricot, Lime & Mint Sherbet) and add a few ice cubes. Blitz till smooth.