• 200g Coconut milk
  • 100g Cream
  • 50g Sugar
  • 4 Gelatine leaves
  • Solero Glaze:
  • 100g Cherry Puree
  • 3g Gelatine
  • 1 bunch of Dill
  • 100g Fresh Cherries
  • Desiccated coconut for garnishing


  1. Start with soaking the gelatine in water. Put the cream onto a low heat and add in the sugar to make it dissolve. When the gelatine is soft, add this to the cream and whisk until it dissolves, about 3 minutes.
  2. Once dissolved add in the coconut milk and continue to whisk. Add into the moulds and leave in the freezer to set.
  3. In a separate pan heat the cherry puree. To this add the cherries and place on a low heat. pick a few sprigs of the dill and add to the pan to infuse.
  4. Cover the lolly in the cherry glaze and sprinkle over the coconut.