Melt the chocolate in a microwave or using the double boiler method.
Shake the coconut cream can well and pour out the contents into a bowl.
Once the chocolate has melted, add a few spoons of the coconut cream into it and mix well to combine. (This is to create a homogenous mixture and prevent the chocolate from seizing which can occur sometimes).
Then add the entire chocolate mixture into the remaining coconut cream followed by all the other ingredients listed and mix well to combine. Make sure the sugar gets dissolved completely.
Refrigerate for about 10 minutes to thicken the chocolate sauce lightly.