Place chocolate chips in a large bowl.

In a small saucepan, heat coconut milk over medium heat until steaming and bubbles have formed around the edges. Do not heat it hot enough to boil (you'll ruin your chocolate). Once hot and steamy, pour over chocolate chips and let stand for 5 minutes (to melt the chocolate).

Stir until no streaks of coconut milk remain and ganache is glossy. Stir in 2 tbsp vegan butter here to help it stand up. I have forgotten to do that before and just whipped it in later and it turned out fine, either one works.

Let chill for 3-4 hours in the fridge or overnight before whipping. If you're strapped for time, you can stick it in the freezer until it's chilled (I estimate about 45 minutes).

Using a hand mixer (or transfer to bowl of a stand mixer), beat ganache until it lightens in colour and is light and fluffy. Use immediately, and chill the cake for about 30 minutes to set the frosting on your cake.

Enjoy!