• 1.5 cup corn grits
  • 5 cups of water
  • 1/3 cup grated coconut
  • 1 cup raisins
  • 6 tablespoons of rice syrup
  • approx. 2 kg of cherries
  • 1 tablespoon oil (sesame or sunflower taste best)
  • salt
  • 1.5 liters of water or apple juice
  • 6 tbsp fruit concentrate if the apple juice is not used
  • 3 tablespoons agar
  • elder flowers (need not be)


  1. Stir the syrup in warm water (5 cups).
  2. Pour corn grits, raisins, coconut, a pinch of salt on a baking sheet.
  3. Then pour water and syrup onto the baking tin and add oil.
  4. Mix the ingredients to distribute the raisins evenly.
  5. Carefully transfer the baking tray full of water into a heated oven and bake at about 180°C for about an hour.
  6. When all the water is absorbed and the pie is slighty golden, turn off and let cool.
  7. Before the base is baked, prepare jelly from water or apple juice.
  8. Let boil water / apple juice with a pinch of salt. If we do not have the apple juice, add 6 tablespoons of fruit concentrate to create the juice. Taste if it is sweet enough for you or add.
  9. When boiling, add the agar mixed in a little cold water and boil for a minute.
  10. Turn off and let the cherries cool a little so that the cherries do not turn black.
  11. Spread the washed cherries on the base and cover them with slightly cooled agar, which has not started to gel.
  12. Pour only half of the liquid on the baking tray and cool. Keep the rest warm under the lid.
  13. When the first layer of the agar solidifies and the cherries no longer run out, pour the second part of the agar.
  14. If you have no, spread it evenly over the agar.
  15. After cooling, we can slice and serve.