Combine all the ingredients, with the exception of cacao nibs, coconut and date syrup, in a blender and blend until smooth. Chill the mixture well in the refrigerator, preferably overnight.
Churn in an ice-cream maker for 20 minutes or according to the manufacturer's instructions. Spoon into a container and freeze for at least 2 hours before serving. Top with cacao nibs, desiccated coconut and pure date syrup.
Recipe by Golubka Kitchen at https://golubkakitchen.com/papaya-lime-sundae/