Coco Lopez Cream of Coconut
Coco Lopez made the very first piña colada and still makes the very best!
How to make piña colada:
1) Combine 4 oz Coco Lopez, 4 fl. oz. pineapple juice, 3 fl. oz. rum, and 2 cups of ice.
2) Mix well in blender.
3) Garnish with pineapple and cherry.
Coco López was the base for the invention of the tropical drink, piña colada. Although Coco López’s packaging describes it as a “cream of coconut”, it cannot be used as a substitute for coconut cream in Thai or other Southeast Asian cuisines, as Coco López is sweetened for inclusion in piña coladas.
It is the original and reigning champ of cream of coconut for tropical drinks. A delicious cream made from the tender meat of sun ripened Caribbean coconuts and blended with just the right portion of natural cane sugar.
Coconut, sugar, water, polysorbate 60, sorbitan monostearate, salt, propylene glycol alginate, mono and diglycerides (emulsifiers), citric acid, guar gum locust bean.