Coconut milk and agar flakes simmer gently until fully dissolved, then meet maple syrup, vanilla, and cashew butter for a thick, spreadable frosting with a double hit of coconut.
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In 2 1/2 quart pot, combine coconut milk and agar flakes. Let sit for 10 minutes . Add salt, vanilla, and maple syrup.
Over medium-high heat, bring coconut milk mixture to , stirring often, while scraping agar from sides and bottom of pot.
Reduce heat to very low and , partially covered, stirring and scraping often, until agar is dissolved, about 15 to 20 minutes .
Pour coconut mixture into shallow pan and chill until set (about 15 minutes in freezer or 30-40 minutes in refrigerator).
In food processor, combine coconut milk-agar mixture with cashew butter and coconut extract. Process until very smooth.
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