- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 20 minutes
- Effort: easy
For the coconut wafers
- 75 g desiccated coconut
- 75 g icing sugar
- 25 g plain flour
- 50 g unsalted butter
- 2 egg whites
For the cherries in vanilla syrup
- 400 g caster sugar
- 200 ml water
- 1 vanilla pod, split
- 500 g cherries, stalks intact
- 4 tbsp blackcurrant cordial
For the hot fudge sauce
- 170 ml evaporated milk
- 225 g dark chocolate
- ice cream, (vanilla,/raspberry ripple/strawberry/ chocolate/coffee)
- stem ginger biscuits, crushed
- 1 banana
1. For the coconut wafers: preheat the oven to 180C/gas 4.
2. Put the coconut into a food processor and pulse to a fine powder. Add the icing sugar, flour, butter and egg whites and blend to a smooth paste.
3. Spoon the coconut mixture onto a silicone baking sheet and spread out thinly to make 8cm circles. Bake for 5-7 minutes in the oven, or until lightly golden and beginning to brown around the edges.
4. Remove the coconut circles from the sheet with a palette knife and carefully drape over a narrow rolling pin, or roll up into cigar shapes. Leave until cooled and hardened.
5. For the cherries in vanilla syrup: put the sugar into a pan with the water and place over a low heat. Scrape the vanilla seeds into the mixture and add the vanilla pod. Bring to a gentle simmer, stirring until the sugar has dissolved.
6. Add the cherries and cook gently for 1015 minutes, or until the cherries are tender. Stir in the blackcurrant cordial, then remove from the heat and leave to cool.
7. For the hot fudge sauce: put the evaporated milk and chocolate into a bowl set over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Heat for 8-10 minutes, stirring frequently, or until the chocolate is completely melted and well combined with the milk.
8. To serve, scoop the ice cream of your choice into an ice cream glass and top with the cherries. Drizzle over the hot fudge sauce and stick the coconut wafers into the top.
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