1 Stir the arrowroot into 1/2 cup of cold coconut milk.
2 Heat the rest of the coconut milk, sweetener, and salt in a saucepan until well combined. Just about a minute.
3 Stir in the arrowroot mixture and stir on medium/low heat until thickened – about 5 minutes.
4 Stir in the coconut essence and shredded coconut and allow to cool.
5Transfer to a bowl and chill in the fridge for at least a few hours (overnight is preferable) until really cold.
6Process in an ice cream maker according to the manufacturer’s instructions.
7Place in the freezer to solidify and serve serve garnished with nuts and toasted coconut flakes if it makes it that far!