1. In a blender or food processor combine coconut milk, made up vanilla Turmerlicious and maple syrup.
2. Blend to combine.
3. Transfer to a freezer-friendly container.
4. Add as many chocolate chips as desired.
5. Mix the chocolate chips well into the ice cream.
6. Freeze 2-3 hours.
7. Let the ice cream sit 10-15 minutes before scooping with an ice cream scooper, which has been run under warm water.
8. Sprinkle ice cream with desiccated coconut.