In a mixing bowl, toss farfel with heated honey. Melt 2 tablespoons of butter in frying pan, and add honey farfel mixture. Fry until browned.
Mix matzo meal, ground almonds, brown sugar, 1/4 teaspoon ground cinnamon, ground cloves, and remaining butter in a food processor and pulse until clumpy crumbs form. Stir in walnuts and farfel/honey mixture and set topping aside until needed. Can be made 1 to 2 days ahead, covered and refrigerated.
Preheat oven to 375 to 400 degrees F.
Combine sliced fruit, potato starch, sugar, vanilla extract, and ground ginger in a large bowl and toss to coat. Transfer mixture to 8 by 8 by 2 inch baking dish (glass or other). Fruit should be generously mounded as volume shrinks during baking. Sprinkle topping over fruit mixture until covered.
Bake until the crisp is bubbling in center, fruit is tender, and topping is golden brown, approximately 45 to 60 minutes. Let cool for 15 minutes.
Spoon warm crisp into individual bowls and top with coco-loconut topping. Garnish each portion with mint sprig.
Place a large bowl and whisk in freezer 15 minutes before beating topping. Open cans and carefully skim thick cream from the can. You can use a colander to drain liquid.
Remove frozen bowl, add all ingredients, and then begin whisking. Whisk until thickened, and able to thickly coat the back of a spoon. Refrigerate covered until needed.
*Chef notes it is possible to add one box of blender liquefied raspberries for a pink coco-loconut taste treat, blueberries for a lavender coco-loconut taste treat.
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