Place the chocolate chips and coconut milk in a microwave-safe bowl. Heat in the microwave on high for 1½ minutes.

Stir, then heat in 30 second increments, stirring in between, until all the chocolate is melted and the mixture is smooth.

Set aside to cool at room temperature for a few of hours (I’ve left it as long as 8 hours).

When completely cool, use an electric mixer on high for about 1½ minutes or until it becomes fluffy. As soon as it stiffens, STOP. If it gets too stiff add 2 tbsps. warm coconut milk and beat until smooth.

You can pipe it on cupcakes, slather on a cake or eat right from the bowl!