In the mean time, I did try my coconut ricotta - two ways, at that! I left it for 36 hours and it was about 1/3 the amount that came of of the can. I bunged it into the fridge for about 2 hours (whilst recreating my bread recipe). I split the coconut ricotta /cream cheese into two portions and mixed one with parmigiano flavoured salt (yes, I have about ten different types of salts and I just bought some white truffle salt, I'm sad like that), and my favourite green thing, chives. It was gone in just over a second and I didn't have to share with anyone.
The second way was mixed with icing sugar and raspberry sauce ala my barefoot idol, Ina Garten... I would increase the salt content a little (always more salt) and would say it was a complete triumph and completely polished off! Thank you Ina for homemade ricotta cheese inspiration, but we do blame you for devouring a whole can of coconut cream in 2 minutes.
I'll report back on THAT bread...
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