How to make scalded (clotted) cream

Coconut flour is what remains¹ when extracting the milk from coconut. So I doubt you can make anything resembling coconut milk (much less coconut cream) from it, unless the manufacturer has done an exceptionally poor job of doing so already!

This recipe seems to suggest that using UHT cream will work, but that it will be a bit softer than if non-UHT cream is used. Perhaps you can compare your technique to the one suggested in this recipe to see where it diverges.