My curry recipe call for 100 grams of creamed coconut cut into small pieces. I can't find creamed coconut. What would be a good substitute?

I think Goya (or Roland?) or one of the Spanish brands might have what you're looking for. I would check at a Spanish/Latin grocery store or an Indian/Pakistani store for alternatives like the others mentioned. I went shopping for coconut milk yesterday and came across a coconut meat/pulp in a can and was intrigued.

I was intrigued by this product, so I looked into it. People say it's similar to coconut manna which I'm very familiar with. Now I understand the "cut it into pieces" directive. It really never melts that I've seen, so the idea of putting it into a curry is interesting. If you took fresh coconut and whirred it up in a Vitamix or something equally as powerful and packed it into a jar, that is what coconut manna is like.

I agree with smaug. I've used cream of coconut, but it's nothing that you would cut into pieces. It's thick and creamy and is very scoopable. As half pint said, you can make your own by chilling full fat coconut milk. Just make sure it's one that doesn't contain a lot of stabilizers because it may not separate.

I would be fascinated to know what this is- there are some obvious things you might call "creamed coconut", but i can't see cutting any of them into small pieces.

I would take a can of coconut milk (full-fat) and put in the fridge for a few hours or overnight. Don't shake it. Open up the can and scoop the coconut cream from the top. You might need 2-3 cans for that amt of creamed coconut. Not an exact substitution, but its similar.

BTW, did you check at Indian or Thai grocery stores for creamed coconut?

Are you supposed to make a liquid coconut milk or cream with the creamed coconut? If so, I would use an equal amount of unsweetened flaked coconut instead of the creamed coconut or substitute the appropriate amount of coconut milk or cream--unsweetened!