Pop the can of coconut milk in the refrigerator for an hour or two so the cream rises to the top {if your can was stored somewhere cool like a basement, it might already be separated and ready to go}.

Open the can and skim off just the thick coconut cream.

Using a handheld electric mixer {slowly at first so cocoa powder and sweetener doesn't go flying everywhere}, mix together the coconut cream and all the other ingredients. Continue to whip for about two minutes or until mixture is thick, smooth, and fluffy. If necessary, add some of the coconut water 1/2 teaspoon at a time until the desired thinner consistency has been achieved.