The tins often arrive to us dented, however these are not actually dents - odd as that may sound! The factory has an old fashioned production technique where they put the cream into the can when it is still very hot - as it cools this causes the tin to contract and the wall of the tin caves in.

The heart of the coconut had long been an important ingredient in many delicious desserts from the tropical islands. The problem was that getting the coconut cream from the pulp was easier said than done. Coco Lopez Cream of Coconut is an essential ingredient for creamed coconut recipes. This coconut cream for pina coladas, coconut margaritas and coconut-based drinks will take your recipes to new heights. The versatile coco cream also adds a tropical twist to your favourite smoothies, milkshakes, and desserts, making it the perfect ingredient for a range of culinary creations. In his small laboratory, Don Ramon worked and developed Coco Lopez, a delicious homogenized cream made from the tender meat of the coconut, and blended with the exact proportion of natural sugar, at the perfect combination of pressure and temperature, resulting in a pure, smooth coconut cream. The small plant was able to produce about 20 cases daily, which involved processing about 300 coconuts. The label on the can displays a photo taken by Don Ramon’s nephew of a tropical scene, sky and palm trees. An open coconut half was transposed on top of the picture, and the current label design is still based on the original photo. First, let’s talk coconut milk. Coconut milk is a milk extracted from the pulp of coconuts. Both of these products come from coconut milk.Description: Coco Lopez is the original and reigning champ of Cream of Coconut, a delicious cream made from the tender meat of sun ripened Caribbean coconuts and blended with the exact portion of natural cane sugar.

As the popularity of Coco Lopez grew, Don Ramon’s small factory was unable to keep up with the demand. In the late ‘60s, Coco Lopez and Inudstrias La Famosa, Puerto Rico’s largest processors of canned products, agreed to join forces for the muatual goal of large-scale production of Coco Lopez. Cream of coconut IS DAIRY-FREE. There is some confusion and misleading information on the internet, but I did my research and talked directly to a leading cream of coconut producer ( Simply Squeeze Coco Real) three times to confirm that cream of coconut DOES NOT contain dairy. We broke down the differences between cream of coconut and coconut cream above, but this section will explain the difference between the two in a bit more detail.

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Distribution of Coco Lopez continues to grow. It has expanded to over 60 countries around the world. You can find Coco Lopez in Europe, the Middle East, Japan, South and Central America, the United States and as close as your neighborhood supermarket. To substitute coconut cream for coconut milk: 2 tablespoons coconut cream + ¾ cup water = 1 cup coconut milk. What can you make with cream of coconut? The original piña colada recipe calls for cream of coconut, but some pina colada recipes may call for coconut cream and simple syrup. Make sure to read your recipe closely, because if you substitute the wrong one, you’ll end up with a bitter or overly sweet drink. What can you make with coconut cream? As these ingredients reflect, the key difference between Cream of coconut and coconut cream is the sweetness level: coconut cream has no sugar and is not sweet.