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1
In a medium saucepan, bring the coconut milk and agave nectar to a boil over medium heat.
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2
Whisk the ingredients together, then decrease the heat and simmer for 2 to 3 minutes, to reduce just slightly, stirring frequently.
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3
In a small bowl, dissolve the arrowroot powder in water, stirring to make a slurry.
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4
Increase the heat under the saucepan to medium-high so the mixture is bubbling.
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5
Add the arrowroot slurry to the coconut mixture, whisking constantly until the mixture thickens and turns opaque and shiny, about 1 minute.
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6
Once the mixture becomes shiny, remove the pan from the heat and gradually blend in the coconut oil with a handheld mixer until well combined.
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7
Allow to cool on the counter for 15 minutes.
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8
The mixture will not look like frosting yetdont worry; this is okay.
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9
Chill the frosting in the refrigerator for 1 to 1 1/2 hours, until the frosting fully solidifies and looks opaque white in color.
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10
Remove from the refrigerator and whip with a handheld mixer until thick and fluffy.
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11
The frosting will be sticky looking and lumps will dissolve during whipping.
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12
Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days.
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13
Allow the frosting to soften a bit after removing from the refrigerator.
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14
Stir with a flexible spatula until spreadable.
