Cherry Ripe dessert shooters

 

Ingredients (7)

• 400ml can Admiral Coconut Cream, chilled overnight
• 2 tbsp icing sugar
• 300ml cream, whipped
• Red food colouring
• 2 x 52g Cherry Ripe bars, finely chopped
• Chocolate topping, to serve
• Maraschino cherries, to decorate (see notes)

Method

Step 1

Open the can of coconut cream and carefully scoop the solid cream from the top (it will be about half the can). Transfer to a large bowl. Save the remaining coconut water for another use. Add the icing sugar and use electric beaters to briefly beat until just combined. Add half the whipped cream and a few drops of red food colouring. Beat until combined. Fold in the chopped Cherry Ripe.

• Step 2
  Drizzle chocolate topping into the base of eight 100ml glasses (about 1cm deep). Divide the cream mixture among the glasses. Pipe the remaining whipped cream on top. Place in the fridge for 1 hour to chill. Top with a maraschino cherry to serve.