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Melt the coconut oil over medium heat just until it is liquid, but hasn't started bubbling.
Place the unsweetened plant-based milk into a blender and start it running on medium speed. Slowly drizzle the melted coconut oil into the moving milk in the blender.
Once all coconut oil has been added, turn the blender up to high speed and blend the mixture until you achieve a smooth and creamy emulsion. This step might take a couple of minutes, so be patient.
Once your mixture is thick and well-emulsified, add in the vegan powdered sugar and salt. Blend it again for 20 seconds until everything is fully incorporated and your vegan whipped cream reaches the desired consistency.
Chill for at least 2 hours before using so that it can firm up a bit. If you want the whipped cream to be thicker, place it in the freezer for 30 minutes. It will not get quite thick enough to pipe, but it's great on scones and pie this way.