Chill the can of coconut cream in the refrigerator for at least 24 hours. This is crucial for separating the cream from the water.

In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring in between, until smooth. Let it cool slightly but ensure it doesn't harden.

Place your mixing bowl in the freezer for about 15 minutes to chill.

Once chilled, scoop out the thick coconut cream from the top of the can into the chilled mixing bowl. Discard any separated coconut water.

Add the slightly cooled melted chocolate and unsweetened cocoa powder to the coconut cream. Mix until all ingredients are thoroughly combined and smooth.

Cover the bowl and refrigerate the frosting for 2-3 hours, or until it has thickened to a spreadable consistency.

Once chilled, whip the frosting with an electric mixer until it becomes light and fluffy. This may take a few minutes.

Your rich and creamy coconut whipped frosting is ready to use for decorating cakes, cupcakes, or as a delicious dip!