Place the coconut milks, coconut sugar, vanilla, cinnamon and sea salt into a blender. Puree until completely smooth, then chill in the refrigerator for 30 minutes. If you have an ice cream maker, pour the mixture into the maker and run until it is thicker than soft serve (or frozen yogurt).
If you don’t have an ice cream maker, pour the mixture into a Ziploc bag and wait until it freezes completely. Then break the mixture into chunks and puree them in a food processor until smooth.
Core the apples, but try to leave the bottom ¼” of apple there, so that there is not a leaky hole. (Ewwww) ;) Then, cut a funnel-like shape out of the top of the apples to make them like a bowl. Save half of the extra apple, and dice it, then fold the apple chunks into the ice cream.
Preheat the oven to 350F. Put the ice cream mixture back into the freezer to firm it up a bit, while you bake the apples.
Place the apples in a baking dish and bake for 20-25 minutes or until they have softened and browned a little. Take the apples out of the oven and let cool for 10 minutes, and then scoop the ice cream on top of each one. Garnish with pecans and coconut sugar.