Coco Lopez Cream Coconut, 15-Ounce Cans (Pack Of 6)

Product Information

The coconut martini recipe is fun and festive, with a lightly tropical, creamy flavor. Serve it as a:

This coconut martini is creamy and dreamy, featuring vodka and lime juice! Add a toasted coconut rim and it’s perfection.Don Ramon Lopez Irizarry set out to find an easier way of doing this. In his small laboratory in Puerto Rico, he developed the original Coco Lopez by blending the delicious cream from the hearts of Caribbean coconuts with the exact proportion of natural cane sugar

Add a bit of extra cream of coconut to a separate plate and dip the edge of the rim of the martini glass into it. Then dip the rim into the plate of toasted coconut. We take great care to make sure that our food information is correct and up to date. However foods are constantly being reformulated, so ingredients, nutrition content, dietary information and allergens etc may change. The heart of the coconut had long been an important ingredient in many delicious desserts from the tropical islands. The problem was that getting the coconut cream from the pulp was easier said than done. As mentioned earlier, coconut cream is lower in liquid than coconut milk – but how else do they compare? The base ingredient for Pina Coladas this product is ideal for creating exceptionally tasty tropical drinks. Not forgetting the kitchen cream of coconut can be added to savoury dishes, desserts and even cakes. Simply delicious!Note (2):• During transport the temperature may fall below 5C - this can cause the coconut cream to go hard. Turns out, you can easily make your own DIY cream of coconut at home with just a few supplies you likely already have in your pantry!

Cream of coconut is to coconut milk what condensed milk is to regular milk.The most common brand name is Coco Lopez. To make it, they make coconut cream and add sugar. There might be some additional stabilizers there but for the most part, it is as simple as that. If you require the cream to be liquid you will need to warm the cans to a temperature of around 40C to unset the contents. It is a product created by adding a good, healthy heaping of sugar, and I would be lying if I said it wasn’t delicious. The tins often arrive to us dented, however these are not actually dents - odd as that may sound! The factory has an old fashioned production technique where they put the cream into the can when it is still very hot - as it cools this causes the tin to contract and the wall of the tin caves in.

We pride ourselves on long-standing and positive relationships with our suppliers, who are all committed to our ethical trading policy Got a question? San Juan, Puerto Rico, 1954. Since La Famosa Pineapple Juice was produced in Puerto Rico from 1920 to the 1970's, it is safe to say the juice was present in many Pina Coladas. In 1978, the Piña Colada was named the official drink of Puerto Rico. How old are these glasses? Coconut cream is the solid fat portion of canned coconut milk but without the liquid (or at least less liquid). If you don’t know the vernacular or what you are looking for specifically, it can be quite the conundrum. Coconut milk is an amazing ingredient that gives whatever you add it to a dairy like flavor (without the dairy) and a tropical feel. Great in coffee, for yogurt making, in sweet and savory dishes, and as a vegan substitute for many recipes using traditional dairy products. It is known as “vegan milk”.

Originally made by Don Ramon Lopez Irizarry in a small Puerto Rican lab by combining coconut cream with natural cane sugar, Coco Lopez became the original ingredient for Piña Colada in 1954 and is now distributed to over 50 countries. Description: Coco Lopez is the original and reigning champ of Cream of Coconut, a delicious cream made from the tender meat of sun ripened Caribbean coconuts and blended with the exact portion of natural cane sugar. The heart of the coconut had long been an important ingredient in many delicious desserts from the tropical islands. The problem was that getting the coconut cream from the pulp was easier said than done. Don Ramon Lopez Irizarry set out to find an easier way of doing this. In his small laboratory in Puerto Rico, he developed the original Coco Lopez by blending the delicious cream from the hearts of Caribbean coconuts with the exact proportion of natural cane sugar. That’s ok! Of course, it’s better to get cream of coconut. But if you want to use coconut cream, here’s how to substitute: Substitute 1 ounce cream of coconut with ½ ounce coconut cream and ½ ounce simple syrup. How to make a coconut martini: basic steps

Cream of coconut can be used in drinks like Pina Coladas and Painkillers, dessert recipes like Coconut Cream Pie or Coconut Poke Cake, and of course – Coconut Lime Margaritas! Shake well before using. To make the authentic pina colada, combine 120ml coco lopez with 120ml pineapple juice and 90ml rum and 2 cups of ice, mix well in a blender and serve with pineapple and cherry as a garnish. (serves 2). She was very skeptical of your recipe but having now made it up and tested the drinks, she said they were the best she’s ever tasted! Thanks!