Reduce the temperature to medium-low and add the garlic, leek, and mushrooms to the pan. Stir and cook until the mushrooms and leeks are cooked for about another 5 minutes. Add the coconut cream and stir (make sure to scrape off everything from the bottom of the pan. Add the bacon back in (feel free to save a few pieces as garnish) and cook everything in the sauce for a few minutes, taste, and add salt, pepper, and garlic powder to your liking. The longer you cook the bacon and the vegetables in the coconut cream the better the flavor of the sauce.