This recipe requires that you use coconut cream. You can either buy this separately (most supermarkets will have this as will Asian stores and is what I used) or just use the thick coconut cream which forms at the top of a can of coconut milk. You will often find that coconut milk naturally separates into solid and liquid sections whilst it is in the tin but you can also get tins where it is purely liquid. This is all down to temperature. To make this recipe using coconut milk you will need to put about three tins of coconut milk into the fridge the night before.
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