Using a room temperature can of coconut milk, open it and transfer it into a bowl, scooping out any of the fat along the sides of the can. Stir this until it's nice and creamy. Then measure out 1 cup.
Microwave Instructions: Pour 1 cup of stirred coconut milk into a pyrex measuring dish or another microwave-safe dish. Heat for 1 to 2 minutes, until the cream is very hot, but not boiling.
Stovetop Instructions: Pour 1 cup of stirred coconut milk into a saucepan over medium heat. Cook for several minutes, until the cream is very hot, but not simmering.
Chop the chocolate into pieces and place them in a large heat-proof bowl. (You can substitute 6 ounces of dairy-free chocolate chips).
Pour the heated coconut milk over the chocolate. Use a spatula to press down any chocolate that is not under the surface of the milk. Set this aside for 5 minutes.
Whisk the chocolate mixture until glossy and smooth. If your chocolate is not melting, see the blog post to troubleshoot ganache.
You can use this ganache immediately as a drizzle over a cake or vegan ice cream. Or, let it set at room temperature to cool and thicken. It will take up to 2 hours at room temperature or you can refrigerate it to speed up that process.
Once the ganache has thickened, you can use a piping tip to pipe it over cupcakes or cakes. Or make a whipped ganache by using a handheld or stand mixer with the whisk attachment to beat thickened ganache on medium-high speed for about 4 minutes.
The ganache will keep up to 5 days in the fridge. Make sure it's covered tightly so it doesn't dry out. Ganache can be frozen, by transferring it to a freezer-safe container and letting it cool completely. It will keep in the freez½er for up to 3 months. Place it in the fridge overnight to thaw. You'll want to heat it in the microwave in short intervals until it thins out. Or transfer it to a double boiler.