April 3, 2017 / Leave a Comment
10 cherries, cut in half and pitted
7 tablespoons chilled canned coconut milk
2 teaspoons starch of your choice (optional)
Chill can of coconut milk over night. Gently spoon out the thick cream on top, being careful not to get the thinner milk on the bottom. Place in a food processor mixing bowl with starch, if using. With the whisk attachment, mix on high until the cream begins to thicken.
Working in layers, place a heaping tablespoon or two of cream on the bottom of a cup or small jar. Then place six cherry halves on top of the cream, drizzle with honey, and repeat. Garnish with pumpkin seeds.