Coconut milk and coconut cream simmer with agar until fully dissolved, then blend silky-smooth with agave syrup, lemon zest, and lemon juice, with coconut butter streamed in last for a rich, whippable citrus cream.
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In 2 1/2 quart pot, combine coconut milk, agar, and coconut cream. Set aside for at least 5 minutes .
Prepare ice bath. Bring coconut mixture to constantly stirring until all the agar is dissolved.
In Vitamix, combine coconut mixture, agave syrup, lemon zest, lemon juice, and salt. Blend until smooth. Slowly add coconut butter and blend to combine.
Transfer to bowl and set over ice bath until chilled.
Process frosting in food processor until smooth.
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