Wikipedia says one of the ingredients may be aggravating to individuals with an intolerance to wheat. If you don’t have any known wheat/gluten issues, I would still suggest treating it like a test food, and eat one spoon of it a couple of days in a row to see if you react to it, before making a bigger amount of food with it. http://en.wikipedia.org/wiki/Carboxymethyl_cellulose
As an alternative, I’ve had reasonably good luck making a sort of coconut cream by sticking a can of coconut milk in the fridge for several hours, and then opening it without shaking it. Usually, the fatty parts are at the top, and you can scoop it out, and then just use the thinner leftovers in soup or sauce. Coconut “cream” seems to frequently contain more additives than coconut milk, so using separated milk instead reduces that concern.