Homemade Coco Lopez for Pina Coladas
Servings: 6–8
Preparation Time: 15 minutes
Coco Lopez
- 3/4 cup–1 cup Coconut Cream Concentrate
- 1/2 cup water
- 1 cup whole sugar
- 1 tablespoon Gold Label Virgin Coconut Oil
- 1 pint container
Pina Colada for 2
- 4 ounces Coco Lopez
- 3 ounces pineapple juice
- 3 ounces rum
- 2 cups ice
Directions:
Coco Lopez
First, make a simple syrup. Bring water and sugar to a boil in a medium saucepan over medium to medium-high heat. Stay with the mixture and stir as it only takes about 3–5 minutes to become a simple syrup.
Add Coconut Cream Concentrate. Continue to stir and bring back to a slow boil, and then reduce heat to low.
Cook for an additional 1–3 minutes on low heat. Remove from heat.
Add coconut oil. Stir until well incorporated. Allow to cool.
Store prepared Coco Lopez in a 1 pint mason jar.
Pina Colada
Blend all ingredients except ice together in a blender until smooth.
Add ice and blend until desired consistency.
Annette from East Hampton, New York, won $50 for this recipe and photo! Submit your recipes and photos here!
