Add all of the ingredients into your blender.
Blend on high for approximately 1 minute until smooth.
Add in more coconut water if the mixture appears too thick.
Using a funnel, pour smoothie mixture into silicone molds. (I used large plastic tumblers to hold the molds in place while I poured in the liquid.)
Leave one-inch of room at the top of the mold to allow for expansion when the smoothie freezes.
Place lids on molds and freeze (standing upright -- I placed my tumblers in the freezer) for 4-6 hours.
These can be made ahead of time and used as desired in school lunches, for quick breakfasts, or for snacks!