Healthy frosting recipe:
Open your coconut milk, and if it's not already super-thick, leave the can (or transfer to a bowl) uncovered in the fridge overnight. Try not to shake the can too much before opening. It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won't work for the recipe. I recommend Thai Kitchen Organic. Hint: shake the can when you're at the store. If you can hear the liquidy contents swishing around, it's probably too thin to work for this recipe. Or if you want a no-fail option, buy coconut cream instead, at Trader Joes or an Asian market.)
Once thick, transfer only the creamy part to a bowl, leaving the watery part out. Whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy. Stored uncovered in the fridge, the mixture gets even thicker.