Chill the can of coconut milk. As the fat floats to the top, it will firm up and be easier to separate from the milk. Once chilled, open the can, and scoop off the thick coconut cream. Save the thin coconut milk for another use.

Place the coconut cream, ginger, and garlic in a blender. Puree until smooth without any chunks from the aromatics. Add the cilantro + salt, pulse to combine until all the leaves are incorporated into bits.

Taste. Add more salt or cilantro if desired. It will be runny after blending. Chill if you want it thicker. If it is too hard after chilling, bring it up to room temperature stirring occasionally until it is a creamy texture.