• Preheat oven to 425° F. Place six 1-cup ramekins or half-pint canning jars on a large rimmed baking pan. Set aside.

for the filling:

• In a medium bowl, whisk together the sugar, cornstarch, and salt. Stir in cherries, lemon juice, and vanilla. Set aside.

for the crumble topping:

• In a medium bowl, whisk together the coconut, flour, oats, brown sugar, salt, and baking powder. Cut in the butter with a fork or pastry cutter until you have large pea-size crumbs.
• Stir the cherry filling well and then divide between the six ramekins. Sprinkle the crumble topping over the cherry filling and bake for 20 to 25 minutes, or until crumble topping is golden and the cherry filling is bubbling. Remove to wire rack to cool.

for the creamy lime whip:

• Whip the cream until stiff peaks form. Then remove the whipped cream to another bowl and set aside. Using the same bowl and beater(s) as you used with the cream, beat the cream cheese until completely smooth and creamy (no lumps!). Add powdered sugar, lime zest, and lime juice. Beat again until smooth.
• Gently fold the whipped cream back into the cream cheese mixture until fully incorporated.

to assemble the island cherry crumbles:

• I like to eat these while they are still just a bit warm from the oven. Add a dollop of creamy lime whip to the tops of each crumble and then sprinkle with toasted almonds and coconut. Finish with a fresh lime slice.