Make the Tart Shells:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Dough: In a food processor, combine the flour, shredded coconut, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough begins to come together.
3. Chill the Dough: Turn the dough out onto a lightly floured surface and form it into a disc. Wrap it in plastic wrap and chill in the refrigerator for at least 10 minutes.
4. Roll the Dough: Roll out the chilled dough to fit tart pans. Press the dough into the pans and trim any excess.
5. Blind Bake: Line each tart shell with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and bake for an additional 5-7 minutes or until golden. Let the shells cool.

Prepare the Honey-Cream Filling:

6. Whip the Cream: In a large bowl, beat the heavy cream until soft peaks form. Add honey and vanilla extract, continuing to beat until stiff peaks form.
7. Fold in Coconut: Gently fold in shredded coconut, being careful not to deflate the whipped cream.

Assemble the Tarts:

8. Fill the Tart Shells: Once the tart shells have cooled, spoon the honey-cream filling into each shell, smoothing the top with a spatula.
9. Top with Bananas: Arrange the banana slices on top of the cream filling, gently pressing them into the cream to secure them.
10. Garnish: Sprinkle extra shredded coconut on top for garnish and drizzle with honey if desired.

Chill and Serve:

11. Chill the Tarts: Refrigerate the tarts for 15-20 minutes before serving to allow the filling to set.
12. Serve: Once the tarts are chilled and set, they are ready to serve!