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thick cream from the top of the unshaken can, medium, until the oil separates

the thick coconut cream spooned off the top of the can and simmered until it thickens, darkens slightly and clear oil separates out at the edges. This is cracking the cream, and it is the step that makes the difference. Do not shake the can — you need the fat and the water separate, and homogenised cartons often will not crack at all, in which case add a tablespoon of oil instead