While I enjoy eating cherries on their own, I also love pairing them with other fresh ingredients to make simple desserts. I wanted to pair different textures – soft, crunchy and smooth – so I initially thought a crumble. But as I didn't want to cook the fruit and take away from its fresh feel, I decided on something different: smooshed cherries and cream with a toasted coconut and oat topping.This dessert has layers of different tastes and textures. I whipped cream, added fresh unsweetened yoghurt and sweetened it with honey. I then toasted coconut and oats and crumbled some biscuits. I found the cherry-smooshing quite a stress-relieving activity. I layered these components and drizzled with more honey. Too easy and so good.
smooshed cherries and cream
1/4 cup oats (I used wholegrain)
1/4 cup coconut
12 large cherries, pitted and smooshed
1/4 cup thick cream, for whipping
1 tbsp honey (and more for drizzling)
2 tbsp plain yoghurt, stirred
2 biscuits, crumbled
Preheat oven to 180 degrees C.
Place oats on baking sheet and bake for 5-8 mins or until just golden brown. Take out and place coconut on tray – flash in oven for 1-2 minutes to toast – watch it doesn’t burn. Take out and mix the two.
Take out cherry pits by placing on board and pressing down with a bowl until cherry opens and pit is visible – pull out by hand (or if you have a fancy pitter use that). Place pitted cherries in bowl and smoosh by hand until juices release. Whip cream and honey, once soft peaks form fold in stirred yoghurt – adjust sweetness. Using two glasses, begin to layer dessert – add biscuit pieces, then cherries, then cream – alternate as many times as you like and top with a handful of the coconut and oat mixture. To finish drizzle with more honey. Enjoy!