In a large pot, add in the potatoes, chicken stock, coconut milk, coconut cream, and 4 slices of the bacon crumbled. Cook on medium-heat with a lid for about an hour, or until the potatoes are tender. Add in salt and pepper, to taste.
*For the coconut cream, place a can of coconut milk in the refrigerator for at least 24 hours. You will see a thickened cream on the top when you open the can, that is the coconut cream. You will then see the liquid on the bottom, the coconut milk.