Coco Lopez pina colada recipe is an exotic tropical drink made with white rum, coconut cream (Coco Lopez), pineapple juice and crushed ice. For best results, add all ingredients into a blender along with crushed ice and blend until everything is mixed evenly and a delicious island-inspired drink emerges! For best results add garnish with pineapple slice and maraschino cherry for the finishing touches!
Coco Lopez cream of coconut, available at most large grocery stores, is an essential component in this pina colada recipe. This brand is widely recognized as being among the highest quality options, thanks to its creamy texture and authentic taste – though any type of coconut cream could potentially substituted without changing the final results.
Pineapple juice is an excellent source of vitamin C, which helps boost immunity and fight infections. Furthermore, bromelain enzyme provides digestive relief while decreasing inflammation within the body. Coconut cream boasts medium-chain triglycerides for increased metabolism and energy boost.
To create a Coco Lopez Pina Colada, combine all the ingredients in a blender until smooth. Pour into a glass, garnishing it with pineapple wedges or cherries for an exotic look, and serve it cold for optimal flavor! Or try making this drink without alcohol for family enjoyment!
Frozen pina coladas may seem like a classic sweet cocktail that’s packed with sugar and inferior alcohol, but they can actually be quite healthy! This recipe uses Coco Lopez cream of coconut to add sweetness without all of the artificial additives found in packaged coconut milk products.
Selecting a light rum such as Mount Gay or Bacardi Gold to keep the overall cocktail light and less sweet.
Make this tropical drink by mixing all the ingredients with ice in a blender jar and blitzing until the mixture resembles a thick slushie-like consistency. Pour it into a tall Hurricane glass, garnished with shredded coconut, pineapple slices, maraschino cherries and paper umbrellas – for the full tropical experience! This recipe also comes with non-alcoholic version; simply follow these same steps but leave out rum.
Pina Coladas have long been considered a cornerstone of tiki cocktail history. Their simplicity, refreshing nature, and year-round enjoyment makes them popular choices at beach and poolside locations across the globe.
Mount Gay rum is an excellent choice for this cocktail; any cheaper rum may taste bitter and watery. Coco Lopez coconut cream should also be found near the liquor section at your grocery store.
Homemade Coco Lopez can be an economical and tasty alternative to commercial products. Easy and straightforward preparation means no additives or preservatives need be used; saving bartenders money while giving them more control of their budgets. Once opened, this homemade coconut creme should last about a month in the fridge before adding as desired into drinks.
Pineapple, coconut and rum are the classic ingredients of the iconic pina colada drink. Enjoy this tropical cocktail either shaken, stirred, frozen or on the rocks – whether chilled, shaken or stirred; frozen or on the rocks – to achieve optimal results use white rum; Mount Gay makes an excellent selection. When choosing cream of coconut (not juice or milk) such as Coco Lopez brand.
Make this drink non-alcoholic by simply leaving out the rum. This option is ideal for children, non-drinkers, or anyone with reduced tolerance of alcohol. Top off your beverage with some whipped cream for an indulgent touch that won’t disappoint!
Add Equiano Rum, a limited-edition blend from two of the world’s emerging rum distilleries, for an unexpected twist to traditional pineapple, coconut and ice cocktails. Oak, anise and citrus notes shine through while coconut puree adds creamy texture for an enjoyable chilled cocktail experience.