If you are using whole coconuts, you need to drain the coconut water, break the shell, extract the coconut meat and then thinly slice the coconut meat.
In a large frying pan sauté the coconut pieces on low heat with the avocado oil, stirring occasionally for about 20 minutes.
If your coconut pieces are quite thick you may need to sauté for another 10-15 minutes – just take a taste of one piece and see if it is still too raw.
Add the nuts, cinnamon and coconut sugar, stirring occasionally to cook for another 10-15 minutes.
Remove from heat and sprinkle a nice coarse sea salt over the mixture.
You are not looking to cook this mixture quickly. It is a slow process but one that blends the flavors nicely.
Add the dried cherries and cook for another 10 minutes.
Let the mixture cool and then store in refrigerator.
Enjoy!