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Coco Lopez - Cream of Coconut, 425g
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Description
Coco Lopez cream of coconut is the secret ingredient in the original piña colada cocktail. The cream of coconut is made from sun ripened Caribbean coconuts, blended with natural cane sugar to give just the perfect balance of sweetness. Coco Lopez is in every Caribbean bartender’s arsenal.
Don Ramon Lopez Irizarry developed the original Coco Lopez in Puerto Rico, and then invented the Piña Colada in 1954 using his luscious creamy creation as the base.
To make the perfect Piña Colada, mix the following in a blender until smooth:
- 2oz Coco Lopez ® Cream of Coconut
- 2oz pineapple juice
- 1½oz Light Rum
- 1 cup of ice
Garnish with pineapple and a cherry. Leave out the rum for a virgin cocktail.
Ingredients: sugar, coconut milk (48%), salt, stabilizers (E401, E415, E466), citric acid E330.
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Origin: Dominican Republic
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Size: 425g
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Best before: 20 June 25
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SKU: BO0158
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Minimum shelf life: 2 months
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Categories:
Bestsellers Caribbean Food & Ingredients Cocktail Ingredients Coconut Milk Foodservice Fruit Fruit Puree & Juice Ice Cream Making Multi-Buy
Delivery
| Delivery Option | Price |
|---|---|
| EVRi ? | £4.50 or FREE for orders over £60 |
| DPD Express ? | £7 or FREE for orders over £100 |
| DPD Signature Required ? | £7 or FREE for orders over £60 |
| DPD Saturday or Sunday ? | £9 or FREE for orders over £150 |
Disclaimer
These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change.
FAQs
Is Coco Lopez the same as coconut milk?
Coco Lopez is a brand of creamed coconut. Coconut cream is a blend of coconut milk and sugar, and has a higher fat content than coconut milk, with a thicker texture. Cream of coconut is a key ingredient in the piña colada cocktail.
