500 g cherries, pitted
100 ml pomegranate or cherry juice
100 g golden caster sugar
1 tsp lemon juice
1 tbsp brandy (optional)
500 g coconut yoghurt, cold
300 ml pot thickened cream
4 tbsp icing sugar, sifted
4 coconut macaroons, plus extra to serve (optional)
- Put the cherries in a saucepan with the pomegranate or cherry juice and bring to a simmer. Cook gently for 10 mins until the fruit is tender. Add the sugar, lemon juice and brandy, then simmer again for 10 mins until the liquid becomes a little thicker and syrupy. Leave to cool – if you want to do this quickly, pour the mixture into a metal roasting tin.
- Put the yoghurt, cream and icing sugar in a large bowl and whip until thick but not stiff.
- Put half the cherries and their syrup in a blender or processor and pulse until very smooth. Ripple this through the cream and yoghurt. Crumble the macaroons and add one-third to 4 glasses or bowls. Spoon some of the fool on top, and add some of the remaining cherries. Repeat the layers, and finish with more crumbled macaroons. Serve with extra macaroons on the side, if you like.