Coco Lopez creme of coconut is the commercial product of choice for many bars around the world but it can be difficult to source in some countries outside the US. Jeff “Beachbum” Berry has stated that Coco Lopez is the best for cocktails.
The DIY recipe listed above avoids all the emulsifiers, stabilisers and growth inhibiting agents for a tastier, fresher and more natural cream of coconut. The shelf life won't be as long but once you taste a Painkiller made with the DIY version, it won't last long at all.
Each serving is calculated to approximately 6.5 cents USD compared to 24 cents per serving for Coco Lopez. If your bar serves 300 Pina Colada's or Painkillers a week, you'll save $2,730 USD per year by simply making it yourself.
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INGREDIENTS
- 400mL Coconut Milk (1 can)
- 375g Sugar (1 3/4 cups)
- Pinch of Salt
METHOD
1. Combine all the ingredients into a saucepan
2. Place on a low heat on the stovetop
3. Stir until the sugar is dissolved (colour changes from white to partially transparent)
NOTES
Thanks to Art of Drink for the Cream of Coconut recipe: bit.ly/art-of-drink-diy-coconut
Coco Lopez ingredients: Coconut, Sugar, Water, Polysorbate 60, Sorbitan monostearate, Salt, Propylene glycol alginate, Mono and diglycerides, Citric acid, Guar gum, Locust bean gum
Music by Joakim Karud - Luvly: joakimkarud.bandcamp.com/trac...
26 янв 2020
