[recipe]These are a time-saver, life-saver. Seriously, the moment the idea for these puppies plopped in my groggy morning brain, I knew the world would thank me. Okay, actually, I was just elated at the thought that perhaps I had found a solution to my “oh-no-I-left-another-half-used-can-of-coconut-milk-go-bad-again” problem. Am I the only one that has been plagued by this??? For awhile, I would find contents of an only partially used can in a glass jar that somehow got shoved waaaaaaaaaay back to the the outer reaches of the fridge shelf. You’re practically in Anartica by the time you get that far. Not to mention that the creamy white coconut goodness would be tranfigured into something from 7th grade science class. Anyway, here’s what you need to do in order to get the most out of each precious can of coconut goodness. Open you can of coconut cream/coconut milk. (New to the coconut milk world? Take a gander at Coconut Milk 101.) Take sillicone molds (my star and heart ones are technically silicon ice cube trays purchased for like a buck at Ikea). I also have some cute ones from Amazon like these. You can usually find them in the baking and candy-making sections of craft stores, as well. After opening your jar of coconut cream/coconut milk, stir the contents well. Otherwise you’ll end up with some super-creamy cubes and some that are more-or-less just coconut water cubes. Spread the love….and the fat…it’s good for your brain. Use a 1 Tbsp measuring spoon to fill each cavity in the mold. Let the ice cubes set in the freezer for a couple of hours. Once hardened, transfer the cubes to a container of your choosing to keep in the freezer. Here are some awesome ways to use your new friend, the coconut cream ice cube: – Plop it in your coffee or tea (If you like your beverages scolding-hot, this might not be your favorite option, but give it a whirl…you can always reheat it) – Use in smoothies (you may still need to add some water to help everything blend a bit better) – Create a creamy, fizzy float!