Coconut Chocolate Frosting

Hey everyone! I'm sorry I haven't posted in quite a while. I've been very busy lately. For the past few months I've been working to get this recipe right. This is my favorite non dairy, sugar-free recipe. It goes great with any kind of cake, cupcake or it's delicious all by itself, which is the way I definitely prefer it :). Enjoy!

Coconut Chocolate Frosting

Ingredients:
1 can Coconut Cream NOT Coconut Milk(I've tried a variety of different brands and they all tend work for this recipe)

2 Tbsp. to 1/4 cup Cocoa Power add to taste (you can add more for a more intense chocolate taste, but there can be a bad after taste if you add to much)

2 Tbsp. Agave Syrup or 2 packets of Sweet and Low or 1 to 2 packets of Turvia (I tend to the frosting   
less sweet than a typical frosting if you want it sweeter just add to taste)

Instructions:
1. Open the can of Coconut Cream, but do NOT shake it before hand otherwise this will not work.
2. Leave to can Coconut Cream open in the fridge over night (in the morning it will be nice and thick).
3. Scoop the very thick portion of Cream out of the can; there will be a separation of the cream and the coconut water so be careful not to scoop any of this out; it will be at the bottom of the can.
4. Add the other 2 ingredients and stir until it looks like frosting (I tend to use my Kitchen Aid to whip it into oblivion, so it gets fluffy). It may take a while for the cocoa to incorporate If the frosting becomes thick add a little of your favorite non dairy milk (I use soy, because it takes on the flavor of the frosting without leaving an after taste).