Shake the cans of coconut cream well before opening. Add coconut cream, coconut sugar, cashew butter, vanilla and salt to a deep bowl you can use an immersion blender in. Scrap coconut cans if needed. Blend well.
Optional: If using, have the xanthan gum measured and by the bowl. While the blender is running slowly sprinkle in the xanthan gum. Continue to blend for one minute.
Cover and chill well in fridge, for at least four hours, ideally overnight.
Put moulds in the freezer to chill. If using a self churning machine turn it on ten minutes before churning, other wise take the bowl out of the freezer just before churning.
Churn the ice cream. Add the desiccated coconut towards the end as the mix is coming together, if using. The ice cream will be the consistency of soft serve when done.
Working quickly fill the silicon mounds ⅔ full and smooth out tops. Put into freezer and freeze until very firm.
Once frozen firm, carefully remove from moulds and trim tops if needed to smooth out. Return to freezer to firm up if needed before assembling the bites.