Warm coconut cream in a saucepan over low heat. Once it’s melted and just beginning to bubble, turn off the heat and add in chocolate chips, vanilla and salt.
Whisk until chocolate is melted and the mixture is smooth. This will take a little bit but you don’t want to heat the chocolate any more on the stove as it can seize up.
To use as a dip or drizzle:
Use right away
To use as a frosting:
Place in the fridge to firm up, about 1-2 hours.
Remove and use a hand held beater or stand mixer to whip up.
Use immediately to decorate cupcakes or spread over a cake.
Notes
Coconut cream is the top layer from a can of full fat coconut milk, stored in refrigerator for 2-3 days or freezer for 2-3 hours. You need about 1 can of full fat coconut milk to get ½ cup coconut cream. Some brands also sell the cream alone (like Thai Kitchen).
This makes about 1 cup, serving size is 2 tablespoons