Combine the peaches, nectarines, and apricots in a large bowl.
Mix the coconut cream and orange juice in a medium bowl and pour over the fruit. Cover with plastic wrap and refrigerate for 1 hour.
Meanwhile, toast the coconut flakes in a medium skillet over medium heat, tossing, until golden brown, about 6 minutes. Transfer to a bowl to cool completely.
To serve, let guests spoon the fruit and coconut cream mixture into cups and top it with the toasted coconut, cherries, and honey.
