glad this thread is going again. as for your question, i agree with sir raypin, i prefer using coconut cream from the can, the ones from thailand are good and not expensive. however, i feel it doesnt get thick on its own so i use a thickener, and i also add a lot of cheese in my own version of caldereta and i find this helps to develop a more thicker sauce heres the instructions for the basic thickener i use, you can use this as thickener for other recipes too. beurre manie (kneaded butter): Prepare equal amounts of butter and flour. determine by weight. combine both and knead them until butter is fully incorporated into the flour. whisk into the sauce at the last minute and let cook for 2 to 3 minutes max to avoid sauce developing an overly starchy flavor. this mixture is mostly used to correct thin sauces hence use this only at the tail end of your cooking if you find the thickness of your sauce to be lacking.