Process

Put the coconut cream into a non-stick saucepan over a medium heat. Slowly heat to just below boiling point and then remove from heat.

Meanwhile put the egg yolks and sugar into a bowl and using an electric whisk beat until pale and creamy. Slowly pour the hot coconut cream into the egg mixture whisking continuously. Pour the coconut and egg mixture back into the saucepan and return to a medium heat. Cook gently, stirring continuously until it thickens, making sure it doesn’t boil. Pour the mixture into a bowl and let it cool completely. Once cool put into an ice cream machine churn until set and transfer to the freezer.

For the chocolate ganache, put the chocolate and cream in a heatproof bowl and set it over a saucepan of simmering water. Heat gently until the chocolate is melted. Stir to combine the cream and chocolate and then beat in the butter. Set aside to cool slightly.

To serve spread the sliced Huffins™ with the chocolate ganache and place two slices one on top of the other on dessert plates. Arrange some of the kirsch soaked cherries on top of the Huffin™ slice, scoop a ball or a quenelle of ice cream onto each serving dish and sprinkle with the toasted desiccated coconut. Serve with additional fresh cherries on the side and a jug of the juice from the kirsch soaked cherries if desired.