Note 1: To get coconut cream, put unopened coconut milk cans into the fridge without shaking them. The coconut milk should separate into coconut cream and coconut water (which is amazing in smoothies). Before using it for the frosting, allow the coconut cream to soften at room temperature. For best results, use full-fat coconut milk with as few additives as possible.
Note 2: Using 1 cup of cocoa powder gives a fluffier, lighter frosting that more closely resembles chocolate mousse. For a firmer, stiffer frosting that holds its shape better I suggest using the larger amount of cocoa powder.
Recipe by The Loopy Whisk (www.theloopywhisk.com).