In a food processor, add coconut milk, pineapple, maple syrup, vanilla, vodka, and sea salt. Blend until smooth. Place mixture in a bowl and chill for 1-2 hours in the refrigerator. Add chilled mixture to a freezer-safe container and freeze. Once every hour, remove from freezer and stir/whisk the mixture to incorporate air. Repeat until mostly firm (about 6-8 hours). Then continue freezing until completely firm before serving.
While ice cream is freezing, place muesli in a small bowl and coat with coconut oil. Spread mixture on a parchment paper lined baking sheet and bake for 5 minutes at 350 degrees, watching closely and stirring every few minutes until muesli is golden and toasted.
Allow muesli to cool before topping the ice cream and serving!