Cherry Coconut Sundae

Step 1: Place the cherries into a large zip-lock bag, seal and press the cherries so they flatten out and crack a little. Lay them flat in the freezer, not all in one lump (freezing cherries whole prevents them from blending). Freeze for at least 8 hours or over night.

Step 2: Roughly break up the frozen cherries and place in a food processor with the sugar. Process until the mixture resembles ice crumbs. While the motor is running add the egg whites. Continue to process for 1-2 minutes until the colour changes and the ice cream looks smooth and combined.

Step 3: Spoon into a container and freeze for 2-3 hours or until firm enough to scoop into balls.

Step 4: Meanwhile, make the hard chocolate sauce by melting the dark chocolate and 120g of the coconut oil together in a bowl over simmering water. Set aside to cool. In a separate bowl do the same with the white chocolate and remaining coconut oil.

Step 5: When ready to eat, place scoops of cherry ice cream into glasses, drizzle over some dark chocolate sauce and then a little white chocolate sauce. Top with coconut and serve immediately.

Step 6: (Whilst sitting aside, if sauce goes too hard to pour when serving, a few seconds in the microwave will soften it).