Adapted from cakewhiz.com
- 1 5.4 oz (60 ml) can coconut cream
- 1 cup (175 g) dark or semisweet chocolate chips
- 3 tablespoons cacao or cocoa powder
- 1/2 teaspoon vanilla extract (or more to taste)
- optional - pinch of salt
In a microwavable bowl, add the chocolate chips and melt until you have a smooth mixture. Allow it to cool down but make sure it doesn't harden.
Chill your mixing bowl in the freezer for 15 minutes. Shake the can of coconut cream well, add to the chilled bowl and beat on high for a 30-60 seconds to blend well.
Add the melted chocolate, cacao or cocoa powder, vanilla and optional sea salt, and mix until thoroughly combined. Cover the bowl chill the frosting for 1-2 hours until slightly firm.
Remove the bowl of frosting from the fridge and whip it until it becomes fluffy.
Spread (or eat with a spoon) and enjoy!