In a small saucepan, heat coconut milk just until it's about to boil.
Pour coconut milk over the chocolate in a medium bowl.
Let sit for 20-30 seconds.
Using a whisk, whisk from the center to the outside (this helps to not splash the milk everywhere), until the mixture becomes a creamy chocolate.
Chill in the refrigerator for at least 2 hours.
Take a tablespoon or cookie scoop and scoop out some of the hardened ganache.
Quickly roll the chocolate into a ball (the heat from your hands will start to melt the chocolate so move fast.
Set on parchment paper.
Roll in the cocoa powder and chill until firm. Keep in the refrigerator until ready to eat.