8
PORTIONS
Ingredients
- 500mL tetra pack Kara Coconut Cream
- 1 teaspoon vanilla extract
- 250g cherries in syrup, drained and retain syrup
- 4 slices Esther’s Gingerbread, cut in half and then into strips
- 8 small mint sprigs
WINE MATCH:
Selaks Sparkling Berries and Cream Rose
Method
Chill Coconut Cream in fridge overnight, or place in freezer for about one hour. Lightly whip coconut cream. Add vanilla and combine.
Into 8 tumblers layer 75% whipped coconut cream with cherries and Gingerbread. Drizzle each layer with cherry syrup and top with whipped coconut cream. Garnish each glass with a cherry and mint sprig.
