Coco Lopez Recipe: Cream of Coconut Recipe 

Watched all the bigger channels on how to make cream of coconut and this is by far the best and most informative! Big shout out to Steve the Bartender for saying where he found the recipe he used in his video!

This man really knows what he's talking about. 😀

Was not expecting there to be so many options for tweaking. Thanks for this thorough video!

This is amazingly comprehensive...thanks so much

Fantastic recipe. Thanks for this one.

Thank you for the full explanation, nice video

Really interesting video. Gives me diy ideas and saves me the trouble of finding cream of coconut. Thanks for sharing!

Thanks!! This was very helpful. I use Coco Lopez in my smoothie and I have been looking for a way to make it healthier.

Underrated video! I've always wondered how to get a very strong coconut taste like coconut cream but I don't know how.

Thank you! This opens another door on my quest for sugar free or low sugar cocktails! Making this with allulose will yield an extremely low carb version. Diabetics rejoice! ETA I believe when using allulose you don’t NEED to add coconut milk powder since allulose acts so closely to sugar.

Great explanation and video. How much citric acid would you recommend adding for the ‘one can’ size batch? Thanks

Thank you for the videos. How would freezing the Cream of Coconut effect it?

Man. Ive watched probably 100+ channels of making fruit syrups etc for drinks. Specifically I am trying to make my distilled Rum different, but not butchered with sugar. Im trying to replicate as close as I can coconut Bacardi. Got any thoughts? It has to be clear like Bacardi so the simple way is add cocnut to the distilate. But thats not what I am after. Yopur other fruit based syrups etc are awesom.

Hello, just wanted to know once the coconut recipe done, how long time does it last ? Also, do I have to keep it en the fridge ? Thank you !

What if you have KTC Creamed Coconut? Its a solid block of coconut which has 65% fat. How would I make Cream Of Coconut form that for Pina Colada?

Hey mate just made mine using high fat coconut milk (Ayam brand) with the sugar content you specified. Is it normal for the mixture to turn to a greyish tint when the sugar dissolves with the coconut milk? My coconut milk was white, and I heated it up on low and mixed. Once it mixed, the white started disappearing and the entire mixture was just a grey colour. Just wondering if that's normal.

Here I have the problem of not being able to find coconut cream, but creme of coconut is plentyful. I live in PR so creme of coconut is widely used. Also both names translated into spanish is crema de coco.

I had a pina colada in Jamaica years ago. It was my first, and it was delicious. Since then, I've never had another good pina colada. Even in Thailand they've not been the same. My suspicion is that even good bars rarely use cream of coconut and instead settle for coconut milk. So, my two questions: 1) Simmering sugar in coconut milk would seem to produce less viscous product than pre-made cream of coconut (unless you simmer it down for a long time). Is this correct, and would it be easy to adjust for the extra moisture? 2) Is the taste going to be the same as pre-made, commercial cream of coconut? I don't mean 'pretty close'; I mean would it be *identical* in taste (if not in consistency)? I'm not looking for 'good enough'; I want an excellent pina colada, but I don't want to have to go back to Jamaica just for a drink. Thanks for the informative, helpful video :-)

How much of each acid should be added to this recipe?

I love your voice

How would you store this?

The big problem fotr the novice trying to make a pina colada is plenty of recipes and videos will refer to "coconut cream" when they mean cream of coconut. I wound up with coconut cream. In the end, I made simple syrup, and poured that into the blender with the coconut cream, rum and pineapple juice. Let me control the sweetness.

Is the optional "coconut powder" referring to coconut milk powder, or coconut flour? I assume it's coconut milk powder?

Hi Darcy, would using the actual milk from a ripe coconut change much in the way of flavour profile, shelf life? I’m more a fan of fresh, basic ingredients, rather than supporting canneries and all their exploits.

On 2 cans of coconut cream of 400 ml (18% fat) I put 375 g. sugar and it was really sweet and great, so I think that 375 g per 1 can is just too much and too sweet. It was perfect for pina colada and swimming pool