75.0|g|Desiccated Coconut|dessicated coconut.jpg|75.0
75.0|g|Icing Sugar|icing sugar.jpg|75.0
25.0|g|Plain Flour|plain flour.jpg|25.0
50.0|g|Salted Butter|salted butter.jpg|50.0
2.0|pc|Egg White|Egg White.jpg|150.0
400.0|g|Caster Sugar|caster sugar.jpg|400.0
4.0|tbsp|Blackcurrant Cordial|blackcurrant cordial.jpg|56.72
170.0|ml|Evaporated Milk|evaporated milk.jpg|170.0
225.0|g|Dark Chocolate|Dark Chocolate.jpg|225.0
For the coconut wafers, preheat oven to 180°C.
Put coconut into a food processor and pulse to a fine powder.
Add the icing sugar, flour, butter and egg whites and blend to a smooth paste.
Spoon the coconut mixture onto a silicone baking sheet and spread out thinly to make 8 cm circles.
Bake for 5-7 minutes in the oven, or until lightly golden and beginning to brown around the edges.
Remove the coconut circles from the sheet with a palette knife and carefully drape over a narrow rolling pin, or roll up into cigar shapes.
Leave until cooled and hardened.
For the cherries in vanilla syrup, put sugar into a pan with water and place over a low heat.
Scrape vanilla seeds into the mixture and add vanilla pod.
Bring to a gentle simmer, stirring until the sugar has dissolved.
Add cherries and cook gently for 10–15 minutes, or until cherries are tender.
Stir in the black-currant cordial, then remove from the heat and leave to cool.
For the hot fudge sauce, put the evaporated milk and chocolate into a bowl set over a pan of simmering water, making sure bottom of the bowl does not touch the water.
Heat for 8-10 minutes, stirring frequently, or until the chocolate is completely melted and well combined with milk.
To serve, scoop any ice cream of your choice in an ice cream glass and top with the cherries.
Drizzle over the hot fudge sauce and stick the coconut wafers over the top.