Coconut cream

The thick first pressing of grated coconut, with less water than coconut milk. It is roughly 20 to 25 percent fat and about two thirds water. As a baste on grilled meat it does two things. The water evaporates first and cools the surface for a short time. Then the fat and the coconut proteins stay behind and brown into a lacquer. In a paste it helps the paste hold to the skin. The fat also carries the fat-soluble aromatics of lemongrass and chilli. Coconut milk replaces it. Refrigerate the can for 1 to 2 hours. The fat sets on top. Use that fat layer as the cream.