This is important to the results of the recipe. Don’t simply just use a can of coconut cream but rather, grab a can of coconut milk and put it in the fridge overnight. The next day when you open it you’ll be able to scoop out the super thick coconut cream from the top. This is what we need. This is going to ensure the naan has enough fat to be soft and chewy without needing to add eggs or dairy. My favourite brand is the TCC one that you can get at the supermarket. And I promise you will not taste the coconut in the bread as that would be weird and I wouldn’t do that to you.