For my next trick...chocolate frosting

Ok, so this isn't traditional frosting, but it tastes mighty good on chocolate cake (gluten free, but not made with buckwheat or quinoa so I won't post it).  But as I was sampling a bit as a popsicle, I thought that it would make a fabulous chocolate cream pie if it was chilled.  And I might have to break down and buy an electric hand mixer to see if I can make it a little fluffier.  Enough dreaming...here's the recipe:

Chocolate frosting aka chocolate cream pie filling aka chocolate mousse

Cream from one can of coconut milk 

2 T cocoa

6 T brown sugar (or equivalent sweetener)

Put the can of coconut in the fridge without shaking and let the cream rise to the top and get a little more solid (overnight).  Open the can and save the more watery part of the coconut milk for another recipe.  Put the cream, cocoa, and brown sugar in a bowl and whip until light and fluffy.  Spread onto a cooled cake.  Note that if the cake is not completely cooled, the frosting will melt quite quickly as coconut everything has quite a low melting point.  You may want to refrigerate the frosted cake if you want the frosting a little more solid or if it is summer and you don't have A/C like me.