In a blender,mix together the coconut milk, maple syrup, and vanilla extract. Pour the mixture into a Tupperware box and freeze it overnight. The next day, take half of the frozen mixture and add it to a food processor. Mix it on high until it resembles frozen yogurt and put it back into a storage container. Repeat this process with the other half of the mixture. Return the blended ice cream to the freeze for 30 minutes before serving.
To assemble, melt the chocolate chips in a saucepan over low heat, to prevent burning the chocolate. Serve each Almond Joy Sunday with a scoop of the ice cream. Drizzle the melted chocolate on top, then sprinkle with coconut flakes and sliced almonds. Serve immediately.