It only takes a minute or two to blend up. But I was unable to find Coco Lopez (or an equivalent product) at our poorly stocked local Safeway, and I just did not have the energy to hit another store in search of cream of coconut. Baked Food Gluten Free Coconut Flour Recipes (158), Beverage Gluten Free Coconut Flour Recipes (4), Coconut Condiments, Dressings, & Sauce Recipes (50), Coconut Salads and Side Dish Recipes (93), Condiments, Dressings, Sauces, and Side Dish Gluten Free Coconut Flour Recipes (12), Dessert Gluten Free Coconut Flour Recipes (134), Entrée Gluten Free Coconut Flour Recipes (49), Gluten Free Condiments/Dressings/Sauces Recipes (39), Gluten Free Salads & Side Dishes Recipes (85), Gluten Free Soup Coconut Flour Recipes (6), Other Coconut Flour Recipes (not gluten-free) (3). First, make a simple syrup: Bring water and sugar to a boil in a medium sauce pan over medium to med-high heat. Cover with foil and refrigerate overnight. It contains zero added sweeteners (trust me, the pineapple and … Add Coconut Cream Concentrate. 1 - Pineapple Ice Ring, optional; 1 - (20-ounce) can crushed pineapple, undrained; 2 - (15-ounce) cans Coco Lopez® Cream of Coconut; 1 - (46-ounce) can pineapple juice, chilled 1 - (14-ounce) can sweetened condensed milk (NOT evaporated milk) 1 - (15-ounce) can Coco Lopez® Cream of Coconut 1 - (3 1/ 2-ounce) can flaked coconut (1 1/3 cups) 1 - cup chopped pecans Coco Lopez First, make a simple syrup: Bring water and sugar to a boil in a medium sauce pan over medium to med-high heat. Beat ingredients together and ice cake only between the layers. Deselect All. So, I set about making my own Cream of Coconut (the simple recipe is below). I'm planning to use my homemade substitute for all my cream of coconut needs. Coquito is a thick and creamy coconut drink that mixes silky GOYA® Coconut Milk with sweet GOYA® Cream of Coconut, cinnamon and rum. And watch videos demonstrating recipe prep and cooking techniques. Add ice and blend until desired consistency. Combine the flour, baking powder, and sea salt in a separate bowl. Tropical Traditions® is a registered trademark of Tropical Traditions, Inc. Americas source of Certified Organic Virgin Coconut Oil. Annette from East Hampton, NY won $50 for this recipe and photo! Slowly pour Coco Lopez over entire cake, then condensed milk too. I let my can sit on the table for a couple of hours before opening it to encourage separation. in a blender until smooth. 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 Thanks to Art of Drink for the Cream of Coconut recipe. When I opened the can (use regular, not light coconut milk), the top third of the can was a thick layer of white coconut "cream," while the bottom of the can was a watery liquid. Also, unlike Coco Lopez, this stuff tastes delicious on its own, and I feel like it could have lots of interesting dessert applications. INGREDIENTS. I have a can of Coco Lopez in front of me and the ingredients read: Coconut, Sugar, Water, Polysorbate 60, Sorbitan Monostearate, Salt, Propylene Glycol Alginate, Mono and Diglycerides Emulsifier(s), Citric Acid, Guar Gum, Locust Bean Gum Preparation Time: 15 minutes. This tropical-tasting treat was invented by blending the real cream of fresh, sun-ripened Caribbean coconuts with natural cane sugar. Whisk your guests off to a tropical state of mind when you prepare drinks with this Coco Lopez cream of coconut. Combine the Loco Lopez sangria, orange juice, orange slices, honey and cinnamon sticks in a large pot. So I bought a can of coconut milk and decided to try to make my own. Ingredients 1 can of condensed milk 1 can of evaporated milk 1 can of cream of coconut (most Puerto Ricans prefer Coco López) Learn more about Coco Lopez in the drink dictionary!. The egg yolk debate has been around for a long time. of Coco Real to 3 oz. Get The Painkiller Cocktail Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. coconut cream, london dry gin, london dry gin, coconut cream and 12 more. 1 cup buttermilk. The flavor was great--a little less sweet than the original, but that's easily fixed depending on your personal taste. 1 teaspoon pure vanilla extract. The first batch of drinks that I made I shook the cream of coconut, juices, and rum in a cocktail shaker to combine everything. The problem was that getting the coconut cream … Blend all ingredients, except ice, together in blender until smooth. cream cheese 1/4 c. Coco Lopez. … And don’t forget the spices – cinnamon and nutmeg!! Stir until well incorporated. rum, and 1 cup ice. Coconut, Sugar, Water, Polysorbate 60, Sorbitan Monostearate, Salt, Propylene Glycol, Alginate, Mono and Diglycerides (Emulsifiers), Citric Acid, Guar Gum, Locust Bean Gum. 2 - ounces Coco Lopez® Cream of Coconut; 2 - ounces pineapple juice; 1 1/2 - ounces Cruzan Estate® Light Rum 1 cup ice Continue to stir, bring back to a slow boil and then reduce heat to low. Choose from 7 drink recipes containing Coco Lopez. Here are the ingredients from a can of Coco Lopez: Coconut, sugar, water, Polysorbate 60, sorbitan monostearate, salt, propylene glycol alginate, mono and diglycerides, citric acid, guar gum, locust bean gum. Submit your recipes and photos here! The results were quite good. Painkillers are a relatively simple combination of pineapple juice, orange juice, rum, and cream of coconut, topped with a sprinkle of fresh nutmeg. Catamaran COOKING TO ENTERTAIN. Cook for an additional 1-3 minutes on low heat. Add coconut oil. Cream of coconut, usually sold under the brand name Coco Lopez, is a sweetened coconut product that provides the coconut flavor in pina coladas and other tropical drinks. The ingredient list from a can of Coco Lopez is as follows: INGREDIENTS: COCONUT MILK, SUGAR, WATER, POLYSORBATE 60, SORBITAN MONOSTEARATE, SALT, PROPYLENE GLYCOL ALGINATE, MONO AND DIGLYCERIDES (EMULSIFIERS), CITRIC ACID, GUAR GUM, LOCUST BEAN GUM. Shockingly, there was very little information online about how to make your own cream of coconut. Authentic Pina Colada (Cocktail) Coco Lopez, Light Rum, Pineapple Juice Blue Spooge (Cocktail) Blue Curacao, Coco Lopez, Mount Gay Barbados Rum, Myer's Rum, Pineapple Juice Stay with mixture and stir as it only takes about 3-5 minutes to become a simple syrup. Where To Buy Cream of Coconut You can find this product in liquor stores because it is so often used in the preparation of cocktails. nutmeg, banana, Baileys Irish Cream, light rum, ice, strawberry and 3 more. But the main ingredients of coquito are canned coconut milk and or evaporated milk, cream of coconut, Puerto Rican rum, and sweetened condensed milk. Frozen Irish Banana Just a Pinch. The heart of the coconut had long been an important ingredient in many delicious desserts from the tropical islands. Coco Real cream of coconut is made with 100% real coconut meat, not just coconut milk as in similar products, which produces only the best, top-selling, and naturally-delicious pina coladas and tropical-flavored mixed drinks! I then mixed the corn syrup and coconut cream together pretty vigorously, and added my "cream of coconut" to the other ingredients. I just used corn syrup because I had some handy; simple syrup or another liquid sweetener would work too. Heat over low to medium heat until warm for about 8 to 10 … Don Ramon Lopez Irizarry set out to find an easier way of doing this. pkg. coco lopez pina colada cake Preheat oven to 350 degrees. Cream of coconut, usually sold under the brand name Coco Lopez, is a sweetened coconut product that provides the coconut flavor in pina coladas and other tropical drinks. coco lopez, sugarcane syrup, coco lopez, sugarcane syrup, campari and 11 more Frozen Irish Banana Just a Pinch coco lopez, strawberry, coconut, half and half, Baileys Irish Cream and 4 more Frozen Irish Banana Cocktail HGTV Stay with mixture and stir as it only takes about 3-5 minutes to become a simple syrup. Remove from heat. I've used Thai coconut milk before and it's good. Allow to cool. coco lopez, heavy whipping cream, powdered sugar, egg yolks, butter and 6 more. While the painkillers we made at home were not quite as transcendent as the ones we enjoyed on St. John, I think that's attributable to the lack of ocean breezes and tropical temperatures rather than the lack of Coco Lopez. © Copyright 2002-2020 Tropical Traditions, Inc. All Rights Reserved. Leave cake in pan and poke holes through the top of the cake with fork; space holes about 1 inch apart. I had no trouble finding canned pineapple juice and Valencia oranges for juicing, and we brought back a bottle of Cruzan rum from the duty free store at the St. Thomas airport for the express purpose of making painkillers at home. In large mixer bowl, combine cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil, and eggs. This rich, authentic coquito recipe is commonly made during Christmas where it is served cold and meant to be shared with family and friends. If you are a fan of tropical drinks or coconut generally, it's worth giving this a try. One 15-ounce can cream of coconut, such as Coco Lopez. It will also include flavorings such as cinnamon, vanilla extract, and sometimes nutmeg. So, as I mentioned in my post about our trip to St. John, we really enjoyed the painkillers that we drank on vacation, and I was determined to try to recreate them at home. Haven't tried the Japanese cream of coconut however since I can get Coco Lopez … One 14-ounce can sweetened condensed milk One 12-ounce can evaporated milk 1 cup unsweetened coconut milk beverage If he prefers Coco Lopez, maybe that's a sign. Coco Lopez ingredients: Coconut, Sugar, Water, Polysorbate 60, Sorbitan monostearate, Salt, Propylene glycol alginate, Mono and diglycerides, Citric acid, Guar gum, Locust bean gum pineapple juice, 1.5 oz. It is extra thick and creamy and filled with coconut flavor from the coconut milk, cream of coconut (Coco Lopez) and shredded coconut. Ingredient list from Coco Lopez: Coconut, Sugar, Water, Polysorbate 60, Sorbitan Monostearate, Salt, Propylene Glycol Alginate, Mono And Diglycerides (Emulsifiers), Citric Acid, Guar Gum, Locust Bean Gum. The first step is to reverse engineer the recipe by getting some clues from the ingredient list and nutrition label. Coco Lopez coconut cream made the very first pina colada in 1954 and still makes the very best! A painkiller enlivens an elegant meal of take-out Peruvian chicken with rice, beans, and fried plantains. It’s made with 3 simple ingredients — frozen pineapple, rum and coconut milk. Kaldi Coffee also carries international ingredients but their stock always changes. Store prepared Coco Lopez in a 1 pint mason jar. After baking your Duncan Hines Cake Mix, allow it to cool 20-30 minutes. In another bowl, combine the milk, cream of coconut, and coconut extract. Though you can still experiment if you wish! Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice (about 15 oz.) To make the ultimate pina colada, add 3 oz. One 13.5-ounce can sweetened cream of coconut, well stirred (recommended: Coco Lopez) 4 large eggs, separated. The difference between the two is similar to the difference between dairy milk and cream: They're made from the same ingredients (coconut, water, and … I then mixed it with light corn syrup until it tasted pretty sweet--the nice thing about making your own is that you can adjust the sweetness to suit your preferences. … Ingredients coconut, sugar, water, polysorbate 60, salt, xanthan gum, sorbitan monostearate, citric acid, carrageenan gum and mono and diglycerides. ICING: 1 box powdered sugar 1/2 stick butter 3 oz. Based on the discussion on that website, however, I decided to try just sweetening the rich layer that rises to the top of a can of coconut milk. Coco Lopez Ingredients : Coconut, Sugar, Water, Polysorbate 60, Sorbitan Monostearate, Salt, Propylene Glycol, Alginate, Mono and Diglycerides (Emulsifiers), Citric Acid, Guar Gum, Locust Bean Gum. Add Coconut Cream Concentrate. Servings: 6-8 INGREDIENTS. The second time I used an immersion blender, and this resulted in a more uniform liquid. An Authentic Puerto Rican Beverage If you like coconut and eggnog, you’ll love Puerto Rican Coquito! If I'm cooking with coconut milk I'll usually shake the can before opening or will stir it up to mix, but this time I carefully spooned off the thick layer at the top. This worked pretty well, but there were still a few bits of coconut cream floating about. The only real issue with using this homemade "cream of coconut" is the texture--it lacks the emulsifiers that commercial cream of coconut has, so getting it perfectly smooth can be a challenge. The one tutorial I was able to find involved grating fresh coconut and was totally unrealistic. 3/4 c. Coco Lopez (Coco Casa cream of coconut can be substituted) Bake in 3 layers at 350 degrees for 35 minutes. And … ingredients Ramon Lopez Irizarry set out to find an easier way doing. 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