Bounty Ice Cream Tart with Cherries

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	10 mins
Total Time	1 d 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Preparation of bounty ice cream
Roast the desiccated coconut at 160 ° C (fan oven) for approx. 3-4 minutes until they are very light golden brown.
Take the ice out of the freezer and let it soften slightly at room temperature so that it can be stirred and mixed. Then stir in 3 chopped bounties and the cooled coconut flakes, fill the whole thing into 4 dessert rings (d = 7.5 cm) on baking paper, smooth out, cover with cling film and freeze again overnight.
Put the water and sugar in a saucepan, add the juice of the quarter lime, grate in some of the lime zest and stir over medium heat until the sugar has dissolved.
Then simmer for another 2 - 3 minutes, then reduce the heat a little, add the cherries, cover and simmer again for about 5 minutes and, after cooling, place in the refrigerator overnight.
To serve, let the ice cream tarts stand for a few minutes at room temperature until they are no longer so hard, then remove them from the molds, pour some cherry syrup over them and garnish with the poached cherries and the remaining chopped bounties.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.