In a heatproof bowl, place the chopped vegan white chocolate and set it aside.

In a small saucepan over medium heat, warm the coconut milk until it just starts to simmer. Remove it from the heat immediately.

Pour the warm coconut milk over the chopped white chocolate. Let it sit for about a minute to soften the chocolate.

Gently stir the mixture until the chocolate is completely melted and smooth.

Add the lemon zest, lemon juice, and maple syrup/agave nectar. Mix well to combine.

Allow the ganache to cool slightly at room temperature. You can use it immediately as a pourable glaze or refrigerate it for a thicker consistency.