Preheat oven to 350 degrees. Line a baking sheet with parcment and a 9 inch square pan with foil. Set aside.

In a medium bowl, mix coconut, flour, brown suggar, rolled oats, and pecans. Add butter and mix with your clean hands or a pastry blender until butter is well incorporated. Spread mixture onto the parchment lined baking sheet and bake for 12 to 15 minutes, until lightly golden brown. Remove from oven and cool for a few mintues.

Using a wooden spoon, stir to break up the mixture until crumbly. Press half the crumbly mixture into the bottom of the prepared 9 inch pan.

In a large bowl combine ice cream, apple pie filling and cinnamon until well blending. Spread over the crust to form an even layer.

Sprinkle the remaining half of the the crumbs over the top of the ice cream layer and lightly press in.

Place a piece of plastic wrap directly over the crumb layer, freeze for at least 3 hours or overnight.

Remove from the freezer and place in the refrigeator for 20 minutes before serving. Store leftovers (if there is any!) in the freezer for up to 5 days.

Drizzle with caramel sauce before serving.