Although there are some preservatives in it, I often use Trader Joe's coconut cream in this recipe because it comes out perfect each time. If you are not using TJ's cream, refrigerate a can of full-fat coconut milk for at least 4 hours. Scoop out the cream that has risen to the top and discard the liquid on the bottom {or save it for a smoothie}. The spinach in this recipe is for color, the taste is undetected. You could skip it altogether for a paler green shade.