Coco Lopez Pina Colada Recipe

This Coco Lopez Pina Colada recipe is an alcohol-free take on the classic Puerto Rican cocktail, made with coconut cream, pineapple juice and white rum. For optimal results it should be garnished with fresh pineapple slices and maraschino cherries.

Numerous Puerto Rican bartenders claim they created this famous drink, while experts typically credit Ramon Marrero Perez from Old San Juan’s Caribe Hilton Hotel as its creator.

Ingredients

Pineapple, coconut and rum are three key ingredients used in creating tiki drinks, making this drink an indispensable staple at tropical vacations and poolside parties – as well as classic bar drinks or restaurant offerings.

To create a virgin pina colada, simply forgo the use of rum and mix 4 ounces of pineapple juice with 2 ounces of Coco Lopez cream of coconut – a sweet syrupy condensed milk-like mixture sold in cans that is an integral component of tropical cocktails. Select white rum for this recipe instead of stronger or older varieties.

This refreshing beverage is simple to create and tastes delectably delectable! Enjoy this summery drink by adding pineapple wedges or maraschino cherries as garnish. Enjoy!

Preparation

There are various accounts about how the pina colada was invented. One popular belief holds that its creation occurred at Puerto Rico’s Caribe Hilton hotel when bartender Ramon Monchito combined rum, coconut cream, and pineapple juice into one drink that became an instant success.

This drink quickly gained in popularity, eventually reaching Miami where Don Ramon Portas modified it further with white rum instead of dark and added more coconut cream for what has now become known as a pina colada.

To make a classic pina colada, combine all of the ingredients in a blender until smooth. Serve in a tall glass and garnish with fresh pineapple slices or maraschino cherries for garnish. Alternatively, if you prefer non-alcoholic versions simply omit rum for an exquisite coconut cream-based mocktail!

Variations

Making a delicious pina colada takes many forms, with real coconut cream like Coco Lopez being key. Also essential are high quality rums like Bacardi Gold whose sweeter notes pair perfectly with pineapple and coconut in this tropical drink.

Add an exciting flair by topping your drink with whipped cream and garnishing it with pineapple slices or paper umbrellas for an eye-catching presentation. Or if you want an even grander effect, place this cocktail into a hurricane glass for more dramatic presentation!

If you prefer traditional ingredients over blended, try this pina colada recipe instead. Combine all liquid ingredients with ice, then strain into a cocktail glass before topping with sherry float for added depth of flavor or use other liqueurs such as coffee or orange for a different twist.

Serving

Pina Coladas are an easy and delicious tropical cocktail to find on cruise ships, restaurants and grocery store mixed drink sections alike. Originating in Puerto Rico with the famous Coco Lopez coconut cream as its inspiration, you can now find this drink anywhere from cruise ships and restaurants to grocery store mixed drink sections and even cruise ship bars!

Monchito’s recipe calls for white rum and coconut milk. Coconut milk is produced inside coconuts but its production can be difficult in large quantities due to their hardened shell. Coco Lopez company developed a process for creating coconut cream using heat, pressure and the appropriate combination of emulsifiers.

This delicious and refreshing beverage is ideal for keeping cool during hot summer days, or those looking to avoid alcohol in their beverages. Packed with vitamins and minerals – including Vitamin C and Bromelain for digestive support – fiber, medium-chain triglycerides (MCT), which increase metabolism and provide energy – this refreshing beverage makes an excellent summer beverage option!

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