Melt coconut oil over low heat in a small saucepan. Add diced apple, water, honey, cinnamon, and salt. Cook, stirring frequently, until apples are softened (add more water if it starts to look dry), 7 - 8 minutes. Let cool completely before making the ice cream.

In a large mixing bowl, whisk together coconut milk, maple syrup, vanilla and cinnamon. Transfer to ice cream maker and freeze according to manufacturer’s instructions. Once frozen, use a rubber spatula to fold in the apple mixture. Spoon into a freezer-proof bowl and freeze for at least 4 hours before serving.

(It’s easiest to scoop if you let it sit on the counter for about 10 minutes.)