Last year, I made whole canned cherries in a light almond syrup. This year, I knew I wanted to do something different, but I didn’t know what. Enter: coconut.
I heard from my dad about a coconut, cherry and pistachio cake (because he wanted me to make it, natch) and I thought maybe I could use coconut in the canned cherries to spice things up a little bit. Plus I figured, I have enough cherries to experiment and play around… and if it doesn’t work out, whats the worst that can happen?
So I made just two pints of this experimental blend. And it turned out pretty sweet!
I used real coconut, but I suppose if you aren’t thrilled with the slightly cloudy look of the syrup, you can use coconut extract.
I actually cracked one of these bad boys open fairly quickly. I served it over ricotta mixed with a little sugar, with a sprig of fresh mint. A simple, gorgeous summery dessert.