Coco López was the base for the invention of the tropical drink, piña colada. Although Coco López’s packaging describes it as a “cream of coconut”, it's served best with beverages, as Coco López is sweetened for mixing up tasty in piña coladas.
How to make Caribbean piña colada:
1) Combine 4 oz Coco Lopez, 4 fl. oz. pineapple juice, 3 fl. oz. rum, and 2 cups of ice.
2) Mix well in blender.
3) Garnish with pineapple and cherry.
Serve 2.
It is the original and reigning champ of cream of coconut for tropical drinks. A delicious cream made from the tender meat of sun ripened Caribbean coconuts and blended with just the right portion of natural cane sugar.