For coconut cream:Use a can of coconut milk (I always recommend Thai Kitchen brand) that has been been chilled overnight so the cream rises to the top. Scoop out only the solid cream. Use the leftover water at the bottom for the smoothie, too.
Alternatively, use a can of coconut cream *not cream of coconut which is full of sugar*
OR use 1 1/2 Tbs natural almond or cashew butter
OR ~2 Tbs heavy whipping cream if you're ok with dairy