Summary

Ingredients

• 250 g canihua
• 300 ml water
• 200 ml coconut milk
• 80 g desiccated coconut
• 2 tablespoon cocoa powder
• 1 glass sour cherries, approx. 300 g drained weight, catch the juice
• 2 tablespoon sugar
• 2 packs vanilla sugar
• 1 pinch (s) cardamom powder
• 1 pinch (s) cinnamon powder

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Instructions

1. Bring the Canihua to the boil with water and coconut milk, leave to stand for 25 minutes. Add 2 tablespoons of sugar, cocoa powder, half of the cherry juice from collecting the sour cherries, cinnamon, cardamom and vanilla sugar and stir in the cream. Let cool, fold in the cherries and pour into glasses.
2. Roast the desiccated coconut with 2 tablespoons of sugar in a pan without fat and let it caramelize until some of the desiccated coconut take on a slightly brownish color. Put on top of the cream in the glasses.
3. The cream is ready to serve immediately after cooling, but can also be refrigerated overnight.