This recipe starts the night (or one hour) before you make it, with a can of coconut milk. Coconut milk has a secret quality when it’s cooled, so when you put a can in the fridge overnight (or in the freezer for an hour) it separates, and a thick, creamy part that resembles freshly whipped cream rises to the top. That’s the part you want to use for this recipe, to make it nice and creamy.