Make the frosting first. In a double boiler (a saucepan filled with water with a glass bowl on top filled with chocolate chips), melt your chocolate and coconut cream. The coconut cream is just the hard white part at the top of the can. Discard the remaining liquid or use in smoothies.

Once melted completely, let bowl rest on counter for 15 minutes. Then place in fridge for 2 hours.

Meanwhile, take frosting out of fridge. If it is too hard to blend, let sit for 15 minutes at room temp. If it's soft, whisk with hand mixer until fluffy. If you don't have hand mixer, whisk well with a hand whisk.

Store leftovers in fridge.