Preheat the oven to 200 degrees celsius (390 degrees Fahrenheit)
Peel the apples, core and slice in half. Place the apples face down on a cutting board and cut 3/4 of the way through the apple, continue making slices across the rest of the apple. Repeat with the other 3 halves.
Combine the melted coconut oil, cinnamon and honey in a bowl. Place the sliced apples face down in a baking dish and liberally brush with the coconut oil, honey and cinnamon mixture. Cover the baking dish with tinfoil and bake in the over for 25-30 minutes or until the apples become tender.Remove from the oven and allow the apples to slightly cool.
In a bowl combine the ingredients for the filling. Add 1-2 spoonfuls of the apple juice from the bottom of the pan to thin out the mixture.
Using a fork, carefully place a small amount of the coconut mixture into each of the slits. Once the apples have been stuffed, return the baking dish to the oven and bake for 10 more minutes.
While the apples are cooking, stir the coconut cream, honey and cinnamon together. Be sure not to over stir as the cream may become more liquid.
To serve top each apple with a spoon full of the coconut whip and sprinkle with chopped pecans.
*Honey can be substituted with maple syrup to make this dish vegan