Coco Lopez Cream of Coconut Cocktail Mix For the perfect Pina Colada.

Product Information

There are a plethora of competing products on the market, but the problem is that most of these products have an artificial coconut aroma that is more reminiscent of suntan lotion than fresh coconut. However, the cream is not as creamy as other brands of coconut cream that we've tried, which may not work for some recipes. You'll require a cocktail shaker, but if you don't have one, don't worry—just use a lidded Mason jar instead. Your ingredients are super easy to enter, and finding new drinks to try with what you have at home is so intuitive.

Calories: 459 kcal | Carbohydrates: 41 g | Protein: 1 g | Fat: 15 g | Saturated Fat: 14 g | Polyunsaturated Fat: 0.

Here are the ingredients from a can of Coco Lopez: Coconut, sugar, water, Polysorbate 60, sorbitan monostearate, salt, propylene glycol alginate, mono and diglycerides, citric acid, guar gum, locust bean gum. Coco Lopez Cream of Coconut was created by Don Ramon Lopez Irizarry in Puerto Rico when he combined coconut cream and natural cane sugar to create a deliciously creamy concoction with the perfect balance of sweetness! The payoff is added freshness, he says, “and the stability to be a base for great frozen cocktails or a substitute for heavy cream.

Coconut milk is made by combining the water of green coconuts with the fatty meat of older brown coconuts. This vodka-based cocktail becomes delicious with the addition of cream of coconut, coffee liqueur, and milk.Please note: Coco Lopez may congeal if cold; to bring it back to the desired liquid consistency simply submerge the tin in warm water. For a virgin version of the piña colada, skip the rum and shake 4 ounces of pineapple juice with 2 ounces of cream of coconut. If you want to take it a step further, try adding an emulsifier, a little salt, and a small amount of coconut extract. Cream of coconut is similar to condensed milk, except that it's made with coconut milk instead of cow's milk. If you have coconut milk on hand, you can make cream of coconut at home in minutes by simmering the coconut milk with sugar.

If you’re a mojito fan but love creamy drinks, all the same, the creamy coconut mojito combines both into one. It pairs well with tropical fruits like pineapple and mango, as well as spices like cinnamon and nutmeg.

We can skip all the additives like the emulsifiers, stabilizers and growth-inhibiting agents because our creme of coconut won’t be sitting on a shelf for years. Here’s a coconut cocktail that’s tropical, fruity, and bubby all at once: the Pineapple Coconut Mimosa! Cream of coconut is also easy to confuse with other coconut products, mainly coconut cream and coconut milk, since the names and packaging and nearly identical.

This recipe is as easy as it gets and you end up making an additive-free Coco-Lopez substitute perfect for a Pina Colada. If you have coconut cream but don’t feel like making a whole thing of cream of coconut (I know the names are too similar), then split the cream of coconut volume between coconut cream and simple syrup. Cream of coconut and coconut rum come together to make magic, forming a delightful frothy topping that adds a little foam to each sip.Instead, consider making your own version of this coconut product at home with just a few simple ingredients you probably already have in your kitchen!