I don't know if you've looked there, but it's often with the cocktail drink mixes in grocery stores. It seems odd that they wouldn't have it at all.

Oh and I also have a can of coconut milk, but hate to open a whole can just for the small amount I need. I really wish they would sell smaller cans of that.

Oh, if you have coconut milk and time, you can use that. Put the can in the fridge overnight, then open it from the bottom, being careful not to shake it up. The thick stuff is basically coconut cream.

The rest of the can will keep well in the fridge for much longer than cow milk.

My grocery store keeps it on the international aisle with the Thai ingredients.

google is your friend ... sometimes

If you need a substitute for coconut cream you can use 1 cup light cream plus 1/4 teaspoon coconut extract

OR

Use 1 cup cream (lacks coconut flavor).

Spiced Milk is the most popular substitute for coconut milk because it provides the creaminess.

I would forgo the coconut cream called for in the recipe altogether.

.

To make avocado sauce, process the avocado in a F.P. or blender, along with the juice of 1 lime, 1 or 2 teaspoons vinegar, 2 teaspoons neutral oil (if you happen to have avocado oil, all the better), and 2-3 tablespoons prepared salsa (optional).

.

If too viscous, thin the sauce further with chicken or vegetable stock, or water.

.

Have you ever tried Avocado Mayo? Same principle.

.

Sol

Here’s the recipe I was given. I haven’t tried it. Thanks for the suggestion Sol I may do just that

Our Recipe of the Month – Chili Lime Shrimp Tacos

Prep Time: 5 minutes - Cook Time: 10 minutes - Total Time: 15 minutes
Ingredients:
Shrimp Ingredients:

24 baby shrimps, frozen & thawed, tails removed
1 Tablespoon olive oil
3 cloves garlic, minced
1 lime, zested and juiced
¼ teaspoon paprika
1 teaspoon chili powder
sea salt salt

Cilantro Avocado Sauce Ingredients:

1 large avocado, pitted
1 clove garlic, peeled
⅓ cup roughly chopped cilantro
¼ cup coconut cream
1 tablespoon fresh lime juice
3 tablespoons olive oil
salt and pepper, to taste

Additional:

green & red cabbage, roughly chopped
corn tortillas
fresh cilantro
fresh lime

Preparation:

1) In a bowl, toss together the shrimp, oil, garlic, lime juice, lime zest and spices. Set aside.
2) Heat a pan over medium heat. Once hot, add the shrimp to the pan. Toss and cook for a 5 minutes are until shrimp are cooked through. Remove from heat and set aside.
3) Place all of the Cilantro Avocado Sauce ingredients into a food processor. Process on high until smooth.
4) To serve, layer cabbage, cooked shrimp and cilantro avocado sauce onto warmed corn tortillas. Squeeze on fresh lime,

I don't think coconut cream and cream of coconut are the same thing at all. Cream of coconut is made with a significant amount of sugar and is very sweet. That's what is called for in piña coladas.

I believe coconut cream is the fatty layer that forms at the top of coconut milk - unsweetened coconut milk, that is. I saw somewhere describing how you can get it by simply not shaking up a can of coconut milk before opening and then scooping out the thick layer from the top, leaving the watery portion behind.

Since it's pretty much pure coconut oil, you could probably substitute another oil like olive instead...?

Just wanted to let you know I made these last night and they were amazing. I couldn’t find corn tortillas so just used flour ones, taco sized. I used jumbo prawns as they were on sale and instead of the avocado cream, my Dh just made his usual guacamole. 1 avacado made only 4 tacos and 340 g prawns was perfect for 3 or 4 each taco. I would highly recommend the recipe. It looked like restaurant quality.