Coconut Canneloni with Cherries For 12-16 canneloni.

To make filling, mix ricotta cheese, ground coconut, sugar (4 tbs.) and lemon rind. Fill mixture into canneloni with piping bag. Place the canneloni in a pie dish. Beat cream, milk, sugar (4 tbs.), vanilla sugar and egg until light. Cover the canneloni with the mixture. Bake at 200°C (400°F) in the oven for 30-40 minutes.

Chef's Handyman tip for the vegan friendly cooking: Substitute ricotta for bean curd, milk for soy milk, the egg for soy cream and butter for margarine.

For the compote, pit the cherries and cook them for 15 minutes over medium heat. Add sugar (4 tbs.) and cinnamon rind. Mix cornflower with one tablespoon of water. Add cornflower and lemon rind to the compote. Stir the mixture and simmer for 3 minutes. Cool compote.

Serve the canneloni with whipped cream and compote. Sprinkle them with powdered sugar.

Tip: Deep frozen cherries can be taken as well. Substitute cherries for plums, apricots or peaches.