Set a fine-mesh strainer or colander over a bowl and line it with a clean linen towel. Pour the coconut milk into the lined strainer and let the coconut water drain for up to 2 hours, until you have a thick lump of coconut cream.
After the coconut milk has drained, cream the butter with 2 cups confectioners’ sugar in a large mixing bowl. Beat in the salt and vanilla (or coconut extract) until the mixture is smooth. Add the coconut cream and mix, scraping the bottom and sides of the bowl. Add the remaining confectioners’ sugar until you have a smooth, spreadable frosting. Cover and hold at room temperature until ready to use.
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