Whisk corn flour and almond milk to make a smooth paste with no lumps and set aside.

Add sugar and water to a small saucepan. Stir until sugar dissolves completely over medium heat

Then add cacao powder, light coconut cream and corn flour paste to the sugar syrup and bring to boil, stirring occasionally. Reduce heat to low and simmer for 5 minutes. Allow to cool completely.

Whip the thickened cream with an electric hand mixer for 3-4 minutes until stiff peaks form. Start at the slow speed and then gradually increase speed.

Gently fold cool mixture and fillings (cherries and pistachio) into the whipped cream. Transfer into a setting mould such as a small loaf tin and freeze overnight.

When you are ready to serve, remove semifreddo from the mould and top with melted chocolate, extra cherries and pistachio!

TO MAKE THE THICKENED COCONUT CREAM:

You will need to chill a can of full fat coconut cream in the fridge for 24 hours to thicken the cream and separate the milk and cream.

Find a can with the highest amount of coconut extract (above 60% is ideal) with the least number of additives and other emulsifiers. Stick to organic if possible.

Once the can is chilled for 24 hours, drain out the milk (use this to make your next next smoothie - YUM), and scoop out the thickened cream.

TO MELT CHOCOLATE:

Melt broken up dark chocolate over a bain-marie or in the microwave. Make sure chocolate pieces are the same size to ensure consistent melting.

For microwave melting: place in a heat proof bowl, and heat for 30 second bursts, stirring in between until fully melted.

For bain-marie: fill a saucepan with 1 inch water over low heat. Place broken chocolate pieces into a bowl that fits snug over the saucepan. Stir occasionally once the chocolate starts melting. Remove from stove when the chocolate is completely melted.

Be careful not to overheat or burn the chocolate!