One of the joys of a freezer and pantry stocked over the summer is finding ways to get creative with the goods in winter. This cherry coconut compote uses frozen cherries and whips up quickly with minimal ingredients. Break into that freezer and get a taste of summer for everything from breakfast to dessert.
No Thawing Required
We all need easy and quick now and then. This recipe takes the cherries straight from the freezer to the pan. No need to thaw or defrost first. The only caveat – the cherries need to be pitted so if they were frozen with pits then thawing and pitting would be required.
Minimal Ingredients & Preparation
Truly the recipe is frozen cherries, water, vanilla extract, and shredded coconut. The first three ingredients are simmered and mashed until soft and thick. The coconut is stirred in after cooking. That’s it, the compote is now ready to use or be refrigerated for tomorrow.
No Added Sugar
This recipe uses sweet not sour cherries meaning there’s no need for additional sugar. I suggest even using unsweetened shredded coconut, the sweetened flakes would likely make this too sweet. It is sweet enough to be eaten with dessert and yet not so sweet to feel wrong at breakfast.
Potential Substitutions & Additions
Berries of any kind would work equally well instead of cherries. Almond extract would be tasty in this compote but 1 whole Tablespoon might be too much. Use 1 teaspoon of almond extract and up the water to 3 Tablespoons. Add some chopped nuts for some crunch.
How to Use Cherry Coconut Compote
This is a very versatile sauce. It is as much at home with breakfast as it is with dessert. Here are a few (but certainly not the only) ways to use it:
- Mix it into oatmeal or other cooked cereal for breakfast
- Spread it on toast or biscuits
- Use it instead of syrup on pancakes and waffles
- Slather it on or between cookies
- Keep it thin and pour over cake
- Use it as an ice cream topping