Cream of coconut is a sweet coconut syrup made with sugar and coconut milk. It’s a key ingredient in Pina Coladas and many tropical cocktails. Coco Lopez Cream of Coconut and Real Gourmet are brands that make cream of coconut, this recipe works as an alternative.
If you’ve ever made a pina colada, you have most likely come across cream of coconut.
I initially used cream of coconut with my first coconut cream pie endeavor. I hadn’t ever baked coconut cream pie and confused coconut milk with cream of coconut. Unfortunately, the pie was a flop and was way too sweet. That was my fault, of course. The recipe called for full-fat coconut milk, and I bought cream of coconut milk instead.
With an abundance of coconut products on the market, it’s challenging to keep up with them all. Coconut cream and coconut milk are two different products that are often confused with each other. But what about cream of coconut? Like I did years ago, many people mistakenly purchased this product, thinking it’s the same as coconut milk. Below I’ll break down the difference between cream of coconut and coconut milk and share my recipe for making cream of coconut.
Cream of Coconut ingredients
To make this cream of coconut recipe, you’ll need:
- 1 can full-fat coconut milk – here’s my in-depth report on the best coconut milk brands to buy
- 3/4 cup granulated sugar (you can also use a sugar substitute)
- pinch of salt
- (optional) 1/2 tablespoon coconut milk powder**
Cream Of Coconut FAQ:
What Is cream of coconut?
Cream of coconut is a simple syrup that is made with coconut milk instead of water. It has a sweet creamy consistency and smooth texture. It’s perfect for beverages, especially tropical cocktails.
Is cream of coconut the same as coconut cream?
No, these products are not the same and aren’t interchangeable in recipes. Cream of coconut is a sweetened coconut milk sauce, while coconut cream is a thick heavy cream made from coconut milk.
What can I use as a substitute for cream of coconut?
If you have coconut milk on hand, you can make cream of coconut at home in minutes by simmering the coconut milk with sugar. Once the sugar is dissolved, you can use the mixture in place of the cream of coconut.
How do I use cream of coconut?
Use coconut cream for cocktails like my virgin pina colada, or add it to smoothies (it tastes great in my pina colada smoothie), or try out this pineapple upside-down cake dessert (I totally need to make a healthy version of this recipe)! Like coconut milk, you can freeze cream of coconut to use at a later time.
Is coconut cream the same as Coco Lopez?
No, coconut cream is not the same as Coco Lopez. Cream of coconut is sweetened and thicker in consistency than coconut cream.
How To Make Cream of Coconut from Scratch
If you’re anything like me, you tremble when you read long ingredient labels with ingredients like polysorbate, diglycerides, guar gum, citric acid, and other weird additives. Instead, consider making your own version of this coconut product at home with just a few simple ingredients you probably already have in your kitchen! Below you’ll find my simple recipe for making cream of coconut with natural ingredients. This recipe is vegan friendly!
Also – if you don’t have time to make this, you can just buy Coco Lopez on Amazon.
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Cream of Coconut Recipe (Coco Lopez Alternative)
If you’re in need of cream of coconut, try out this homemade recipe made with coconut milk and sugar. This recipe can be used in place of Coco Lopez Cream of Coconut.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Total Time: 7-10 minutes
- Yield: 1 1/2 Cups (12–14 ounces) 1x
- Category: Beverages
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 can full-fat coconut milk (here’s my favorite brand)
- 3/4 cup granulated sugar*
- pinch of salt
- (optional) 1/2 tablespoon coconut milk powder**
Instructions
- Pour all the ingredients into a small pot and heat over low heat.
- Stir until the sugar and coconut milk powder dissolve.
- If the coconut milk powder doesn’t dissolve properly, pour the mixture into a blender and blend to break down the powder. Add back to the pot and stir until there are no clumps.
- Store in an air-tight container in the refrigerator. The coconut cream will keep in the refrigerator for 7 days. Freeze any leftover for future use.
Notes
*Sugar is traditionally used in cream of coconut. You can however, use your favorite sweetener of choice to make a low-carb/sugar-free substitute.
**Coconut milk powder is an optional ingredient. It slightly thickens the cream of coconut and adds more coconut flavor to the syrup.
Nutrition Facts
- Serving Size: 6
- Calories: 185
- Sugar: 25.5g
- Fat: 9 grams
- Carbohydrates: 25.5g
Hi,
I’ve been looking for a Cream of Coconut recipe using sweetened condensed milk instead of sugar, is that a good idea? I was thinking it would give it a nice creamy texture. Or would you just make the piña colada with coconut cream or milk and then add SCM? Thanks for any tips on that!
Hi Lisa! Great question! Using sweetened condensed milk instead of sugar can definitely work. For piña coladas, I’d say you could mix the coconut milk (or coconut cream) with the SCM for that perfect balance of coconutty sweetness and creaminess. Let me know how it turns out!
Wasn’t surprised that this was better than storebought (that’s the benefit of homemade) – but I WAS surprised that it was this quick and easy. Great recipe, will use again for my next pina colada batch.
Hey guys!! Any idea on how to make this stuff shelf/pantry stable?
How long am I able to keep in fridge before consuming cream of coconut?
Thanks, we can’t get coco lopez in Canada, not where I live anyways.
Hey,
If I were wanted to make this with a coconut milk that had some added emulsifiers which would you recommend? I want to make coconut cream with as much as fat as possible but I don’t want it to separate like the canned coconut milk does (I’d be using at as part of a bar beverage program and having the right consistency is paramount). Thanks in advance, this site is great.
I would suggest using virgin coconut oil.. If you mix the oil in a blender it becomes a creamy consistency that stays stable.
Or using xanthan gum helps a lot and you only need a tiny bit. I use that to keep plant milk from curdling/separating. Also question for the author, can I use this as a sub for sweetened condensed coconut milk? I actually have a can of cream of coconut that my mom bought me by accident thinking it was coconut cream. I wanna use it I. A recipe that called for condensed coconut milk rather than make a whole batch of it. I’m glad you shared this bc it can get confusing and it’s nice to have someone clear it up. I would have made the same mistake a year ago before I started using a lot of dairy free coconut alternatives lol
About a million times better than Coco Lopez!
delicious recipe
How much of this should I use in my pina colada?
The amount the recipe calls for.
Thank you! I’ve been wondering what cream of coconut is and now I have a recipe for when I need it!