|Homemade Coco Lopez for Pina Coladas|
|photo by recipe author|
Preparation Time: 15 minutes
- 3/4 cup – 1 cup Coconut Cream Concentrate
- 1/2 cup water
- 1 cup organic 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
First, make a simple syrup: Bring water and sugar to a boil in a medium sauce pan over medium to med-high heat. Stay with mixture and stir as it only takes about 3-5 minutes to become a simple syrup.
Add Coconut Cream Concentrate. Continue to stir, 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.
Blend all ingredients, except ice, together in blender until smooth.
Add ice and blend until desired consistency.
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