Whisk together the coconut milk with enough coconut flour to thicken to pudding consistency.
Add the vanilla, salt, and brown sugar, whisking again until well combined.
Stir in the pecans and flaked coconut. Taste, adjusting sweetness as necessary (may need more if your coconut is less sweet).
Spread the frosting on top of your favorite chocolate cupcakes. Melt chocolate chips in the microwave (I added a couple of drops of EVOO to help smooth it out, but it's not necessary) and drizzle on top of the frosting.
Frosting can be stored in the fridge before using. If it's a little hard, let sit at room temp until the coconut milk softens up.
Notes
This was approximately enough frosting for 18 cupcakes with as much frosting as in the pictures.
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2015/02/21/vegan-german-chocolate-cake-frosting/