Place cereal in greased bowl and set aside.
Combine honey, sugar, and salt in saucepan.
Bring to a boil over medium heat, stirring to dissolve sugar.
Continue boiling until a small amount of syrup forms a firm ball in cold water (or to a temperature of 246Â°F.).
Pour syrup over cereal in bowl, stirring lightly to coat.
Add toasted coconut, combining quickly.
Press mixture gently into well-greased ring mold.
When cold, unmold and fill center with ice cream.
Cut in slices to serve.
Makes 8 to 10 servings.
Note: Cereal mixture may be shaped into balls, or packed in a square pan and cut in pieces, or packed in individual greased ring molds or custard cups.