Ambrosia salad with toasted coconut cream and chantilly

Toast the sweetened shredded coconut in a large saute pan over medium-high heat, keeping it moving, until golden to dark golden without burning. Cool on a sheet tray.

Mix a can of coconut cream with a little sugar and the toasted coconut until incorporated.

Macerate fresh oranges, strawberries, pineapple and cherries in a little sugar and their own juice, uncooked, until softened and syrupy.

Whip a chantilly cream with castor sugar and vanilla paste or extract.

Plate: toasted coconut cream first, topped with more toasted coconut; then the fruit, mixed or layered; dollops of chantilly; more fruit; a drizzle of cherry syrup; and a final garnish of toasted coconut.