For a slightly boozy ganache, add a splash of gluten-free whiskey or dark rum to the ganache when you add the salt. Makes about 1-1/2 cups.
In a small saucepan over medium heat, warm the coconut milk to a bare simmer. Remove from the heat and add the chocolate. Let sit for a minute, then stir until melted and smooth. Stir in the vanilla and salt. Let the ganache cool in the refrigerator until thick enough to spread, 30 or more minutes. If the ganache becomes too firm to spread, warm it over a very low flame.