With tropical creaminess and a burst of summer fruit, this dessert is a treat for the eyes as well as the taste buds.
In a large bowl, whisk together ½ cup stirred full-fat coconut milk, ½ cup Coco Lopez cream of coconut, 1 tablespoon matcha green tea powder* and ? cup sweetened condensed milk. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, whip 1½ cups heavy cream at medium-high speed until soft peaks form, 2 to 3 minutes. Gently fold the whipped cream into the coconut-matcha mixture. Pour into an airtight container, cover and freeze 2 hours.
Stir in 1 cup coarsely chopped fresh or frozen cherries, cover and freeze 5 hours, preferably overnight.
*Known for its antioxidant properties, matcha is green tea leaves ground into a fine powder. Available at Global Foods Market.
Dee Ryan is a longtime contributor to Sauce Magazine.
This article appears in July 2016.