Words, recipe and image by Dominique Woolf
I’m having a real love affair with frozen cherries at the moment. I usually eat them still frozen, piled on top of steaming porridge, then drizzled with almond butter and maple syrup. Divine!
Here I’ve turned them into a sticky compote, which is then layered through coconut cream for a sumptuous, but light dessert. It only uses four ingredients, and is incredibly easy to make. Perfect when you want a last-minute treat, or when unexpected guests arrive. It also happens to be vegan and dairy-free.
If you can’t get can’t get hold of the cherries though, don’t despair! This will work equally well with other frozen berries. The pots are best eaten straight away, so assemble just before serving.
250ml coconut cream, chilled
2 tbsp maple syrup
300g frozen cherries
4 tbsp coconut flakes, toasted
First, make the compote. Place the cherries in a pan with two tablespoons of water and 1 tablespoon of the maple syrup. Cook over a medium heat for around 15 minutes, until the sauce becomes syrupy.
Pour into a dish, and allow to cool before chilling in the fridge (if you’re in a rush, you can chill it in the freezer for 10 minutes or so instead, once the mixture has cooled).
Once the compote is chilled, place the coconut cream in a bowl with the remaining 1 tablespoon of maple syrup. Whisk with an electric whisk for 2 – 3 minutes until it thickens.
Spoon a little of the cherry compote into four small glass tumblers or glass dishes, then add some coconut cream. Continue layering until both have finished.
To serve, top with the toasted coconut flakes.
Note: if the coconut cream is not chilled, then simply place in the freezer for around 20 minutes while you make the compote.
Dominique’s love affair with food started as a child. Growing up in the Middle East to a Thai mother and British father, she was surrounded by flavours and cuisines from many different cultures. She has always loved trying new foods and began experimenting in the kitchen from an early age. Now living in London with three young hungry children, she spends more time cooking than ever! Find out more about her over on her Instagram @thewoolfskitchen
More Balance Garden Food
Recently on Balance Garden