Ingredients
Method
1.Pit fresh cherries, reserving 4 cherries on the stem to serve. Place pitted cherries and lemonade in a small frying pan over high heat, bring to the boil. Reduce heat, simmer 5 minutes, mashing with a fork a few times during cooking, or until cherries soften slightly and liquid thickens slightly. Cool.
2.Meanwhile, beat cream in a small bowl with an electric mixer until soft peaks form. Fold lemon curd and coconut flakes into cream. Spoon three-quarters of the cherry mixture onto cream mixture, do not stir.
3.Spoon cream mixture into four â…” cup (160ml) glasses. Top with remaining cherry mixture, reserved cherries and extra toasted coconut
Cherry mixture can be made a day ahead; refrigerate in an airtight container. Lemon curd is available from supermarkets
Note
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