Preheat the oven to 450 degrees F and place an oven-safe skillet inside as it heats up.

In a mixing bowl, combine the arrowroot, coconut, and salt, then stir in the eggs, milk, and water and mix until smooth.

Make the cinnamon swirl by mixing the ingredients together and then transferring them to a piping bag or a plastic bag with one corner cut out.

With an oven mitt, remove the pan from the oven and coat with oil. Pour in the batter, pipe a cinnamon swirl in it, then bake for 25 minutes.

Make the glaze by mixing the powdered sugar and coconut milk together, adding more milk if needed to thin the sugar to a nice glaze.

When the dutch baby is golden brown, remove from oven and drizzle with the glaze to serve.