Coconut Cream Frosting

1 cup coconut milk
1 cup coconut sugar or 1 cup agave nectar or regular sugar
pinch salt
5 teaspoons arrowroot powder (I am going to use tapioca starch)
1 tablespoon water
1¼ cup coconut oil

1. In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
2. In a small bowl, combine arrowroot and water to form a smooth paste
3. Pour arrowroot mixture into saucepan
4. Mix contents of saucepan with a hand blender and bring to a boil, briefly
5. Remove pot from heat and very gradually blend in coconut oil
6. Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white
7. Remove from freezer and blend again, until fluffy
8. Spread over cake or cupcakes