Scoop the solid coconut cream from the chilled can into a large bowl, discarding any watery liquid. Add the sweetened condensed coconut milk, vanilla, and salt. Whisk until smooth and glossy, about 2 minutes.

Pour the mixture into a loaf pan, press plastic wrap directly onto the surface, and freeze until solid, at least 6 hours.

Let the pan sit at room temperature for 5 minutes, then scoop into bowls and serve with toasted coconut, if you like.