RE'AL Syrups Cream of Coconut Syrup,  Great for Cocktails,  Cooking,  Baking and Desserts,  500 ml

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See the recipe card for full information on ingredients and quantities below. How to Make a Piña Colada

The nutrition label indicates the following per 28-gram serving: 18 grams of sugar, 5 grams of fat and 15 mg of sodium. This tells us that we should aim for roughly 18 grams of sugar per ounce (28g). What’s the difference between cream of coconut vs coconut cream? Here’s how to make sure you get the right ingredient for your recipe. Love a good Piña Colada? Then here’s the drink for you: the Chi Chi drink! This Piña Colada with vodka is just as good as the original, in our opinion. It’s surprising how well it holds up to the rum-based classic. Whip it up in a blender and it’s tangy, sweet, coconut-y and tropical: the perfect beachy drink for summer or anytime you’re craving sun.Conversely, recipes that are simply benefitting from the flavor of coconut can use substitutes such as coconut syrup, coconut milk, coconut emulsion or extract, or coconut cream.

If you want to serve a Deconstructed Pina Colada, plate some freshly cut pineapple wedges with the coconut cream dip and a tasting glass of fine rum. 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. White rum: I traditionally use a simple white rum as the base spirit but you can also experiment with barrel-aged rums for added flavor, they just might be overpowering to some. Rum lover? Try the Hemingway Daiquiri. Avoid premade Piña Colada mix! Anything with artificial coconut flavoring that includes pineapple juice is going to taste awful.Depending on what type of recipe you’re using it for, you could also substitute a coconut syrup like the ones used in flavored sodas and coffees. WHERE DO I FIND 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? According to the Codex Standards for Aqueous coconut products (CODEX STAN 240-2003 ) , coconut milk should contain at least 10% fat, and for coconut cream, it should contain at least 20%. Though, I’ve found with labelling on the cans that some coconut milk could qualify as coconut cream. The best thing to do is just read the nutrition label, and anything over 20% fat would be cream.