How to Make It
In a small saucepan, bring 1 cup water, ½ cup honey, and 2 strips lemon zest to a boil. Add 4 apricots (pitted and quartered) and transfer to a medium bowl. Refrigerate until cool.
Divide 1 pint vanilla ice cream, the apricots, the syrup (discard the zest), and ¼ cup toasted coconut among 4 bowls.