Drain all of the liquid from the coconut cream and reserve each in two separate containers: one for the liquid and one for the coconut cream. Chill both containers in the refrigerator for at least an 1 hour.

Add chocolate chips and a pinch of salt to a small pot and place over low heat. Stir until melted. Alternatively, you can place the chocolate in a microwave safe bowl and microwave in 30 second increments, stirring in-between until chocolate is completely melted.

Transfer melted chocolate to a medium bowl and whisk in the cold coconut cream (not the reserved liquid) until completely smooth. Cover with plastic wrap and place in the fridge to harden at least 2-4 hours or until hard and cold. You can also do this portion a few days ahead of time and refrigerate.

When chocolate is hard and cold, use a hand mixer or a KitchenAid mixer to beat frosting until peaks form and it looks nice, fluffy and creamy. If the mixture is too hard to whip, add a couple of tablespoons at a time of the reserved coconut cream liquid to the mixer and beat until it comes together and resembles frosting.

Frosting should be kept in the fridge when not being used. After you frost a cake, the frosting will be good at room temp for 1 day, but will harden.