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Pour coconut milk into a large bowl. Cover with plastic wrap. Chill the bowl with coconut milk in the refrigerator for 8 hours or overnight.
After coconut milk is chilled, add honey or syrup, and vanilla extract.
Using a hand mixer or stand mixer on high, beat the coconut milk mixture until it thickens. This may take 10-15 minutes. You want the coconut milk mixture to look like soft whipped cream.
Transfer into a loaf pan and cover with plastic wrap.
Place the loaf pan into the freezer and freeze for at least 4 hours before serving.
Let the loaf pan sit at room temperature for 5 minutes before serving with your favorite toppings and accompaniments.
Store in an airtight container for up to a month in the freezer.