Combine coconut milk, sugar, and salt in a small saucepan and place over medium low heat. Bring to a boil while gently stirring and cook, about 10 to 15 minutes, until it starts to thicken enough to coat the back of a spoon. Remove from heat and stir the cornstarch with about a tablespoon of water to make a smooth paste. Now quickly whisk in the cornstarch mixture and return pan to a boil for about a minute until thickened. Remove from heat and stir in vanilla then set aside.

Pre-heat oven to 350 degrees F (180 C) and lightly grease a 8x8 inch baking pan. Pour the coconut oil into the bowl of stand mixer and add sugar and coconut cream. Beat together until combined, then add baking powder, salt, vanilla, and almond; mix until smooth. Add flour one cup at a time and beat after each addition. Stir in white chocolate and nuts then divide dough in half.

Press one half into prepared pan in an even layer and bake on the top rack of oven for 8 to 10 minutes. Remove from over and pour your condensed coconut milk on top. Crumble the remaining dough over condensed milk and place pan back in oven but on the middle shelf. Bake for 15 to 20 minutes or until the top is starting to turn golden brown on edges. Remove from oven and cool for at least 1 hour before cutting into bars.

Whisk together ingredients for icing until smooth then drizzle over cooled bars using a pastry bag or just a spoon. Allow icing to dry before serving

Store in an airtight container