Mix the coconut cream, vanilla, salt, and non-dairy milk.
Beat butter with rotary beaters until smooth.
Add powdered sugar in batches of about 1/2 cup to 1 cup.
Once combined, add the coconut cream mixture. Whip on high for 2-3 minutes or until the mixture gets glossy. It will be fairly loose and not ideal for piping onto a cake yet. If it is runny, add more sugar until the frosting is thick but loose.
Refrigerate until hard. Then whip it again with your rotary beaters for a few second. Don’t over beat.
Pipe and spread as desired.
Keep chilled until ready to serve. Does not hold shape at room temperature.