No products in the cart.
Coco Lopez – Cream of Coconut
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.
Quick Comparison
| Settings | Coco Lopez - Cream of Coconut remove | Jamaican Jerk Seasoning remove | Aunt May's Bajan Pepper Sauce remove | Jamaican Callaloo remove | Creole Spice Blend remove | Walkerswood Spicy Jamaican Jerk Marinade remove |
|---|---|---|---|---|---|---|
| Image | |  |  |  |  |  |
| SKU | ||||||
| Rating | ||||||
| Price | 3.07€ | 4.38€ | 5.63€ | 2.44€ | 5.63€ | 4.94€ |
| Stock |
In Stock
|
In Stock
|
In Stock
|
In Stock
|
In Stock
|
In Stock
|
| Availability | In Stock | In Stock | In Stock | In Stock | In Stock | In Stock |
| Add to cart | ||||||
| Description | ||||||
| Content | 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:
| Jamaican jerk seasoning is a spice rub which adds a Jamaican kick to chicken, lamb, pork, fish and vegetable dishes. This hot and spicy rub is packed full of scotch bonnet peppers and an authentic blend of spices. Simply rub a small amount of this Jamaican jerk seasoning into meat or fish - for best results marinate overnight to allow the meat to absorb the spicy flavor and then cook on your barbeque or in your oven. Jerk cooking is said to come from the word charqui, a Spanish term of Quechua origin for jerked or dried meat, which eventually became jerky in English. Ingredients: scallions, scotch bonnet peppers, salt, black pepper, allspice, nutmeg, citric acid, cane sugar, thyme. | Aunt May’s Bajan Yellow Pepper Sauce is a versatile sauce with a strong mustard flavour and fiery kick from hot scotch bonnet peppers. Aunt May’s Yellow Pepper Sauce adds a spicy, mustardy zing to salad dressings, barbecued meats, fish, hot dogs and sandwiches. Ingredients: mustard, glacial acetic acid, water, onions, pepper, salt, sugar, corn starch, turmeric. | Rich spinach-green callaloo is a native Caribbean vegetable and a staple in Jamaican cooking. Stir into stews, soups, bake in bread, or fry with onions and chillies as a mineral-rich side dish. This callaloo is shredded and preserved in salt water - just drain and cook. Ingredients: Jamaican callaloo, water, salt | This aromatic five spice blend comes from the Réunion Island, in the Indian Ocean. The intensely sunny Caribbean Creole flavours include kaffir lime - often used in rum cocktails - Mauritian pink peppercorns, as well as thyme, garlic and ginger. The Creole seasoning is best as a summer BBQ rub for fish and meat before cooking. Alternatively add to salad dressings, or sprinkle over oil-tossed asparagus, or even add a little to fragrant coconut curries. Ingredients: Pink peppercorns, thyme, kaffir lime, garlic, ginger | Walkerswood spicy Jamaican jerk marinade brings instant Caribbean scotch bonnet heat to your cooking. The classic Walkers wood all-spice jerk blend is blended with cane sugar, salt and pepper for a fiery quick-to-use marinade. Use just 25g of marinade for 1kg of meat, so a little goes a long way. Marinate chicken, lamb, pork, fish or vegetables for at least 30 minutes before cooking - the longer you leave it, the hotter it gets! Use sparingly 1 oz / 25g of marinade for 1kg of meat. Ingredients: Water, scallion, scotch bonnet peppers, salt, cane sugar, black pepper, all spice, citric acid, nutmeg, thyme |
| Weight | ||||||
| Dimensions | ND | ND | ND | ND | ND | ND |
| Additional information |
Related products
Avis
Il n’y a pas encore d’avis.