• 500g fresh cherries
  • 1/4 cup (65g) coconut butter*
  • 2 tsps (10ml) extra virgin coconut oil
  • 1/3 cup (50g) pistachios, finely chopped

*Coconut butter is different to coconut oil. Coconut butter is the flesh made into a butter. Find in health food stores.


  1. Pre-line a flat tray and keep in the fridge to cool whilst preparing other ingredients. (Pre-chilling the tray helps coconut coating to set quickly).
  2. In a small mixing bowl mix coconut butter and oil over boiling water to melt. (Use a small saucepan of boiling water and sit bowl over the top. The heat from underneath will melt the coconut in the mixing bowl.)
  3. Prepare pistachios in a small bowl.
  4. Holding the cherry by the stem and dip in coconut and immediately into pistachios.
  5. Place cherries onto pre-chilled tray and store in fridge to set.
  6. Serve straight from fridge.

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