This is all I could find.
http://homecooking.about.com/library/archive/blfruit18.htm
Homemade Coconut Cream
Ingredients
1 medium-size coconut
Liquid from coconut plus enough milk or light cream
to total 1 quart
Instructions:
Open coconut, reserving liquid; grate meat moderately find and place in a
large, heavy saucepan with liquid mixture. Heat slowly, stirring constantly,
just until mixture boils. Remove from heat, cover, and cool to room
temperature. Press through a double thickness of cheesecloth or a fine sieve,
forcing out as much liquid as possible. Discard coconut pulp. Use milk in
making curries, confections, desserts, and beverages. Store in refrigerator.
Yield: 1 quart
To make with Canned or Flaked Coconut:
Prepare as directed, substituting 3 (4-ounce) cans flaked or shredded coconut
for the fresh and using 1 quart milk or light cream. (Note: If your Scottish
nature rebels at discarding the coconut, spread out in a large shallow baking
pan, drizzle lightly with melted butter, and toast, stirring often, 3/4 to 1
hour until crisp and golden. Flavor will be bland, but coconut can be used to
garnish candies and fruit desserts or as a condiment for curry.)
You'll find a recipe for homemade coconut milk here: Fresh Coconut Milk.