So, there's this thing about ripe local fruits. You just can't keep yourself from buying them, even if they're sold in packages larger than you could possibly eat before they go bad.

It's cherry season in Michigan, and I succumbed to a bag of cherries half the size of my head.

For a week or so, I grabbed a couple cherries every time I walked past them, glaring at me like so many blood-shot eyes (but more appetizing).

But, this wasn't fast enough. I found a cherry with white fuzz on it and declared it time to make cherries safe for mankind.

So, I invented a thing.

1 can of coconut milk.
1 package of Jello
1 can of stoned cherries.

Heat the coconut milk and jello with stirring until the jello dissolves, then put it into the fridge to cool. (I read that you can't whip coconut milk until it's chilled. )

While the mix chilled, I refilled the empty milk can with cherries as I de-stoned them.

A couple hours later, the mostly-jelled milk/jello mix went into the blender with the can of fresh cherries, and whiirrr!

I put this mix into a shallow plastic takeout container, and then into the freezer.

A day later, it's a tasty gelato sort of thing. A little more crystals than I'd like, but the jello added enough soft-body that it wasn't the tooth-defying ice-cube I got the first time I tried adding lots of fruit to some coconut milk and freezing it.

This didn't get rid of all my cherries, so I made a batch of brownies and threw the rest of the cherries into that.

I still have to eat a lot of cherries, but at least they won't go bad now. Not when they're in brownies. Brownies never last long enough to go bad.