Place the chopped chocolate in a medium heatproof bowl.

Combine the coconut milk, vanilla, and salt in a small saucepan and set over a medium flame. Heat, swirling occasionally, until the coconut milk is hot and steamy, just below a simmer, 2-3 minutes.

Pour the hot coconut milk mixture over the chopped chocolate. Let sit 1 minute, then whisk gently until the ganache is silky-smooth. Whisk gently so as not to incorporate too many air bubbles into the ganache; they don’t look as pretty as smooth ganache!

Cover the bowl tightly (or pour the ganache into a jar with a lid) and let cool to room temperature, at least 30 minutes and up to 24 hours. If you’re in a hurry, pop the ganache in the fridge for 5 minutes, stir, then repeat once or twice until the ganache is firm enough to hold a soft shape when dropped from a spoon.

Depending on how firm the ganache is, you can either pour it over your cake if it’s more loose. Or if the ganache is more thick and firm, you can swirl it over your cake.

For piping ganache, let it set for several hours and up to 24 hours. Scrape it into a piping bag fitted with a large star tip and squeeze out any air pockets. Pipe it onto your baked goods. If the ganache is cold and hard to squeeze, gently massage the bag in your hands to warm and soften it up.

If the ganache looks dull or matte, hold a creme brulee torch 8 or so inches away and wave it over the ganache to make it shiny. Take care not to burn the delicate chocolate.

Ganache will keep at cool room temperature for an additional day; after that, store it in the fridge to be on the safe side.