The day before making the recipe, place an unopened can of coconut milk in the fridge to chill. This allows the coconut cream to separate from the coconut water.

To a large bowl, add all brownie ingredients and stir until completely combined. If the mixture is too thick, add an extra splash of milk.

Press the mixture into a rectangular baking dish (or loaf pan) lined with parchment paper. If using a silicone pan, skip the parchment paper.

Remove the chilled can of coconut milk from the fridge to sit out for a few minutes. Place chocolate chips in a small bowl. Microwave in 30 second intervals, stirring between, until melted and smooth.

Open the can of coconut milk, without shaking, and carefully scoop 1/4 cup coconut cream off the top. Stir into the melted chocolate until completely smooth. If there are lumps of coconut cream, microwave the mixture for 5-10 seconds and stir again. Save any remaining cream and coconut water for another use.

Pour the ganache over the brownie layer and smooth evenly. Sprinkle with flaky sea salt if using.

Cover with plastic wrap and place in the fridge to set for about 2 hours. Remove from baking dish, slice into squares, and enjoy!