In a medium/large sauce pan add the box of creamed coconut and turn the heat to medium-low.
Stir until melted and combined.
Add the maple syrup or agave, peanut butter and powdered sugar if using.
Combine until everything is mixed.
Stir in the shredded coconut. It should be really, really thick. You just don't want it to be dry. If you can't combine it all so it's wet, add a bit of soymilk.
Mix until combined and then pour/squish into a tupperware or other container.
Let cool, then store in the fridge. The creamed coconut will firm up as it cools.