Heat the coconut oil just until melted, but not warm.

Whisk in the cocoa powder and honey until smooth and thick.

While whisking, slowly add the coconut milk. 

Continue whisking until the ganache is smooth and glossy.

If using as a glaze, allow it to cool slightly just until thick enough to pour without all running off the side. If using as a frosting or filling, chill in the refrigerator and then beat with an electric mixer until it reaches the right consistency, adding more coconut milk if necessary. If using as truffles, refrigerate until completely cool then roll small balls between hands before rolling in desired coating.