If you’re making a piña colada, the best place to buy coconut cream is actually to look for Cream of Coconut, specifically a brand like Coco López. This isn’t just any coconut cream; it’s a pre-sweetened, thicker product designed precisely for cocktails, and you’ll find it readily available in most major grocery stores or online retailers.
The distinction between “coconut cream” and “cream of coconut” is crucial for a perfect piña colada. Many recipes, and even some store labels, can be confusing. For the classic, creamy, sweet tropical cocktail, you absolutely need the latter.
Why Coco López is the Gold Standard
Coco López established itself as the original and remains the benchmark for piña coladas for a good reason. It’s a sweetened, thick syrup made from coconut, which means it delivers the essential sweetness, body, and coconut flavor all in one go. Unlike unsweetened coconut cream, which requires you to balance additional sugar or simple syrup, Coco López is ready to mix directly into your blender with rum and pineapple juice.
- Convenience: Pre-sweetened and perfectly textured for cocktails.
- Consistency: Delivers that signature creamy, smooth mouthfeel.
- Flavor: Balanced coconut sweetness without being overly cloying.
Where to Find Cream of Coconut
Your search for cream of coconut (e.g., Coco López, Goya Cream of Coconut) will typically lead you to one of two main sections in a grocery store:
- International/Ethnic Foods Aisle: Often near other Latin American or Caribbean ingredients.
- Baking Aisle: Sometimes found alongside other dessert ingredients or canned milks.
- Beverage/Cocktail Mixer Aisle: Less common, but some stores place it with other cocktail ingredients like grenadine or margarita mixes.
Beyond brick-and-mortar stores, online retailers like Amazon, Instacart, or specialty gourmet food sites almost always stock Coco López, offering a reliable option if your local store is out or doesn’t carry it.
Understanding the Difference: Cream of Coconut vs. Coconut Cream
This is where many home bartenders get tripped up. While the names sound similar, their uses in a piña colada are entirely different:
- Cream of Coconut (e.g., Coco López): This is a sweetened product, thicker than coconut milk, and specifically formulated for beverages. It contains added sugar and stabilizers to create that iconic piña colada texture and sweetness. It’s packaged in cans or squeeze bottles.
- Coconut Cream (canned, unsweetened): This is the thick, fatty layer that separates from coconut milk when chilled. It’s unsweetened and has a pure, intense coconut flavor. While excellent for savory curries, desserts, or even crafting an excellent non-alcoholic coconut drink with added sweeteners, it lacks the sugar and ideal emulsified texture for a direct piña colada mix. Using this requires adding your own sweetener and potentially adjusting the consistency.
- Coconut Milk (canned or carton): This is much thinner and also unsweetened. It will result in a much less creamy and sweet piña colada, requiring significant modification. It’s generally not recommended as a substitute.
If you absolutely cannot find cream of coconut, you can attempt to make a substitute using unsweetened coconut cream by blending it with simple syrup (1:1 sugar to water) or granulated sugar. However, achieving the exact balance of sweetness, body, and emulsification can be challenging and will add extra steps to your cocktail prep.
Final Verdict
For an authentic, effortless, and consistently delicious piña colada, Coco López Cream of Coconut is the undisputed champion and your primary target. While unsweetened coconut cream can be modified in a pinch, it won’t yield the same result without extra effort and careful balancing. Get the right ingredient the first time, and your piña colada will thank you.