Begin by pitting and chopping fresh cherries or letting frozen ones thaw slightly. In a medium saucepan, combine the cherries with 1 tablespoon of granulated sugar over medium heat. Cook for 5-7 minutes until the cherries are soft and juicy, stirring occasionally. Once done, remove from heat and set aside to cool completely.

In a large mixing bowl, blend the full-fat coconut milk and cream cheese together using a hand mixer or whisk until smooth and creamy, eliminating any lumps.

Add in the granulated sugar, vanilla extract, lemon juice, and a pinch of salt to the coconut and cream cheese mixture. Mix well until all ingredients are thoroughly combined.

Gently fold the cooled cherry mixture and shredded coconut into the creamy mix, keeping some cherry chunks visible.

Pour the mixture into an ice cream maker, and churn according to the manufacturer’s instructions for 20-25 minutes.

After churning, transfer the ice cream to a freezer-safe container, smooth the surface, cover it with parchment paper, and seal with a lid. Freeze for at least 4 hours or until firm.