Place chocolate in a heat proof bowl.

Heat coconut cream until it is very hot (but not boiling) either in a microwave or in a very small pot over a low flame.

Pour the cream over the chocolate and shake the bowl to make sure the chocolate is covered by the hot cream. Let sit undisturbed for 5 minutes.

Whisk the chocolate and coconut cream together until a smooth ganache is formed. Let sit at room temperature for about 30 minutes. Then move mixture to the freezer for 10 minutes. Remove from the freezer and stir around the mixture to make sure it chills evenly. Place back in the freezer for 5 minutes. Remove and check to see that the mixture is fully chilled, but not completely hard. The ganache should be easily spreadable, but quite chilled. If it’s still warm or very soft, place back in the freezer and check on it every 5 minutes. If it's too hard, let it sit out until it's softened a bit.

Whip the ganache with an electric mixer, until lightened in color and fluffy, about 5 minutes on medium high speed. Make sure to frequently scrape down the sides of the bowl to ensure it is evenly whipped. When done, it should be an easily spreadable consistency.

Use immediately with your favorite cupcake or cake recipe.

Recipe will make enough frosting to frost between 12-16 cupcakes, or a 3-layer 6" or 8" cake.