Combine the arrowroot powder + water in a bowl and mix until dissolved. Add it to a saucepan with the coconut milk + honey.

Cook over medium-low heat, stirring constantly until it thickens, then remove from stove and stir in vanilla extract, pineapple + lychee.

Pour mixture into a pan and refrigerate overnight or until firm.

Cut into 1-2-inch squares, and garnish with toasted coconut (if using) before serving.