Coconut Cream Frosting

In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes

In a small bowl, combine arrowroot and water to form a smooth paste

Pour arrowroot mixture into saucepan

Whisk vigorously to combine, then bring to a boil, briefly, until shiny

Remove pot from heat and very gradually blend in coconut oil with a hand blender

Allow pot to cool for 10 minutes

Place pot in refrigerator for 45-120 minutes, until frosting solidifies and turns white

Remove from refrigerator and blend again with a hand blender, until fluffy

Spread over cake or cupcakes