Step 1

(Start the night before for a stronger tasting cherry sauce.)

Step 2

Combine the cherries, kirsch, and maple syrup in a small bowl. Cover and let stand 1 hour or preferably overnight in the fridge until the cherries soften and become juicy.

Step 3

In the meantime make the coconut sorbet.

Step 4

Chill the coconut water and coconut milk ahead of time if possible.

Step 5

Combine the coconut milk, maple syrup, shredded coconut, water, lime juice and a pinch of salt in a high speed blender and pulse briefly until blended.

Step 6

Refrigerate until cold (about 1 hour) if not using pre-chilled coconut milk or skip this step if using pre-chilled liquids.

Step 7

Pour coconut sorbet mixture into your ice cream maker and churn according to directions.

Step 8

Scoop into a freezer safe container and let firm for at least 1-2 hours before serving or overnight. (If you leave the sorbet in the freezer overnight remove it and let thaw briefly for 5 to 10 minutes before scooping.)

Step 9

Place a scoop of coconut sorbet in four pre-chilled dessert glasses. Spoon cherries and soaking liquid around the sorbet, and serve immediately.