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.
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