Add the cherries, palm sugar and water to a saucepan and bring to the boil.

Reduce the heat to low and simmer, stirring frequently.

After 5 minutes mix together the lemon juice and tapioca flour and stir in with the rest of the ingredients.

Start to crush the cherries with the back of a fork, this will help to thicken the sauce and omit the process of straining and juicing the cherries.

The cherry sauce should resemble a puree, slowly thickening.

Continue to cook for a total of 15-20minutes or until desired thickness.

Remove from stove and cool.

Store in the refrigerator and use within 5-7 days.