I’m planning on making an attempt at this recipe:
I’ve already figured out a few things I’m tweaking. But I have a question about cooking with coconut cream vs. coconut milk. At first I thought it was a term for the same thing (this is a British recipe and we have different words between UK/US) but I googled it and saw it does have a different consistency and make up.
So far I haven’t found it. Almost all grocery stores have coconut milk, but I’ve yet to see the cream. (There are some Asian groceries around, but I haven’t been there yet.)
Anyone know any pitfalls with substituting milk for cream? It’s soup, so I can already just cook it down further, if that’s all it needs.