Melt the cocoa butter in a low heat, for about 1 minute.
Add the coconut sugar and stir well until the sugar dissolves.
Add coconut milk and cocoa, stirring well for about 2 to 3 minutes, until it begins to thicken.
Remove the cheesecake from the freezer, pour the chocolate frosting over the filling and freeze for 3 more hours.
After that time, remove and place it in refrigerator. If you want to serve immediately, wait about 10 minutes until ready to slice.