Chocolate coconut Frosting (submitted by Val)

Enough for 12 cupcakes, adapted from this recipe by Chef Chloe Coscarelli

½ cup unrefined coconut oil (should be solid at room temperature)
1 ½  cups powdered sugar
2-3 tablespoons cocoa powder
½ teaspoon pure vanilla extract
2-4 tablespoons coconut milk (or other nondairy milk)

Garnish
½ cup shredded coconut