Cream of Coconut
Cream of coconut means coconut cream sweetened and thickened, tinned for use in drinks; Coco López, which Imbibe, a trade magazine, dates to 1949 in Puerto Rico, is the brand the Piña Colada grew up on, by Coco López’s own account. Coconut cream, by contrast, has no sugar at all. In our Piña Colada and Painkiller, 30ml supplies the drink's coconut, its body and most of its sweetness.
Quick Facts
Store unopened cans at room temperature. Once opened, we keep it in the fridge in a sealed container and stir before reuse to recombine fats.
None of the 14 listed allergens. Coconut is not one of the 14 listed allergens. A few tinned brands add other ingredients, so check the tin.
About Cream of Coconut
Flavour Profile
Primary Flavours
Tasting Notes
Rich coconut sweetness with a smooth, creamy mouthfeel. Pronounced tropical flavour with lingering richness rather than sharpness.
Coconut cream with sugar, made for drinks
Cream of coconut is a tinned product: coconut cream sweetened with sugar and held smooth with stabilisers. Its creator, Ramón López Irizarry, developed it in his own laboratory, and Imbibe, a trade magazine, dates it to 1949. It ends up nearer a thick syrup than anything from a dairy.
The sweet tin and the plain one sit on different shelves
The confusion is in the word order. Coconut cream, unsweetened, is the high-fat grade of pressed coconut, set at 20% fat or more by the Codex standard. Cream of coconut takes that and sweetens it heavily. Difford's Guide calls it a sticky goo not to be confused with coconut cream, and a recipe asking for it is counting on the sugar. The coconut page sets out every form side by side.
Our recipes use 30ml to a whole tin
Cream of coconut in our recipes
Piña Colada
- Cream of coconut
- 30ml
- Method
- Blended with crushed ice
- Other sweetener
- None; a few drops of lime if too sweet
Painkiller
- Cream of coconut
- 30ml
- Method
- Shaken, strained over ice
- Other sweetener
- None
Virgin Colada
- Cream of coconut
- 45ml
- Method
- Blended with crushed ice
- Other sweetener
- None
Coquito
- Cream of coconut
- One 425g tin
- Method
- Blended, chilled overnight
- Other sweetener
- Condensed milk
| Drink | Cream of coconut | Method | Other sweetener |
|---|---|---|---|
| Piña Colada | 30ml | Blended with crushed ice | None; a few drops of lime if too sweet |
| Painkiller | 30ml | Shaken, strained over ice | None |
| Virgin Colada | 45ml | Blended with crushed ice | None |
| Coquito | One 425g tin | Blended, chilled overnight | Condensed milk |
The Piña Colada blends 30ml of it with 50ml each of white rum and pineapple juice and a cup of crushed ice until smooth. The Painkiller shakes 30ml with 60ml Pusser's, 120ml pineapple and 30ml orange juice. The Virgin Colada takes 45ml with 120ml pineapple and 15ml lime, and the Coquito takes a full tin for a bottled batch.
Stir it, then keep it cold
Coconut fat sets in a cool room and rises, so a fresh tin often opens with a firm cap over syrup. Shake the tin before opening or whisk the contents in a bowl until smooth. Leftovers keep five to seven days, covered and chilled; they stiffen when cold, so let them warm a little before you measure.
Using Cream of Coconut
Usage
Our recipes pour 30ml into both the Piña Colada and Painkiller, 45ml into the alcohol-free Virgin Colada, and a whole 425g tin into a batch of Coquito. Shake or stir the tin first, because it separates as it stands. A drink using it rarely needs any other syrup.
Pro Tip
Taste the Piña Colada before adding lime. Our recipe adds a few drops only when the blend is too sweet, because brands of cream of coconut vary in sweetness, and a fixed lime measure would sour some of them.
Top Tips
- Check the tin says cream of coconut. Coconut cream, on the next shelf, has no sugar.
- Shake the tin hard before opening, or stir the contents in a bowl until smooth. The fat and syrup part as it stands.
- Store leftovers covered in the fridge and finish them within five to seven days.
- Let refrigerated leftovers warm a little before measuring. Cold makes it too stiff to pour accurately.
Possible Substitutions
- Coconut Milk: plus simple syrup: lighter, less rich
Production Method
Produced by blending coconut milk with sugar and stabilisers to create a thick, pourable cream. Not fermented.
History & Context
Ramón López Irizarry, a University of Puerto Rico agricultural professor, developed a sweetened coconut cream in his laboratory and sold it as Coco López; Imbibe, a trade magazine, dates it to 1949. Coco López's own account says the Piña Colada was built on it, while several bartenders claim the drink's invention.
More to explore
Common Questions
What is cream of coconut?
Is cream of coconut the same as coconut cream?
What can I use instead of cream of coconut?
Why has my cream of coconut separated?
How long does cream of coconut last once opened?
Does cream of coconut contain dairy or nuts?
Which drinks use cream of coconut?
Sources.
Correct as of 17 October 2026.
- Coco López, “About us”.
- Imbibe, “Elements: cream of coconut” (trade magazine).
Made with Cream of Coconut
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Often Used With
Updated 19 October 2026