Chilling the coconut milk over-night is KEY, or else you won’t get the thick coconut cream that you need to make this recipe work.
* This does take some time, depending on the strength of your food processor. Mine took about 15 minutes.
***Don’t waste the water you pour out, it’s great in smoothies!
**** The butter will harden as it refrigerates, but will still be scoop-able. So, just scoop out as much as you want into a small bowl (don’t keep letting the whole container go from room temp to cold over and over) and let it stand at room temperature for 10-15 minutes or so. It’ll go back to being light and fluffy! You can also just pop it a small bowl of it in the microwave for A FEW seconds, if you’re cool with the microwave ?