"Try this tasty and silky homemade vegan coconut cream cheese frosting, perfect for your favorite cupcakes and cakes. Make sure that the coconut milk is chilled for at least 6 hours before using it, and do not shake it!"
Remove the top layer of cream from the chilled coconut milk. Place in the bowl of an electric mixer and beat on medium speed until soft peaks form, about 5 minutes. Beat in confectioner's sugar gradually until well combined, about 2 minutes. Add yogurt, coconut butter, vanilla extract, and salt; beat for 1 minute more. Transfer to an airtight container and chill in the refrigerator until firm, about 4 hours.