Refrigerate cans of coconut cream for at least one hour.
Open cans and scoop out the thick, solidified coconut cream (save the clear liquid at the bottom of the cans for later use in your favorite smoothie recipe).
Place coconut cream and all other ingredients in the bowl of standing mixer with the whisk attachment. Whip until a smooth and fluffy chocolate mint coconut cream forms. Or, alternatively, you can place all of the ingredients in a large bowl and whip by hand until a smooth and fluffy chocolate mint coconut cream forms.
Adjust sweetener(s) to taste.
Take the tart crust out of the refrigerator, pour the chocolate mint coconut cream into the tart crust, and use a butter knife to smooth the top of the chocolate mint coconut cream.
Place the entire tart into the refrigerator for about two hours, or until chocolate mint coconut cream and tart crust become firm.
Remove tart from refrigerator and let sit for about 5 minutes.
Cut into slices, serve and enjoy!