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.
Once dissolved add in the coconut milk and continue to whisk. Add into the moulds and leave in the freezer to set.
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.
Cover the lolly in the cherry glaze and sprinkle over the coconut.
