Tag Archives: cream of coconut

Piña Colada – Puerto Rico’s National Drink…

24 Sep

This is a post originally published as a guest post on Flanboyant Eats…   Here is the link to the Original.   Thanks Bren for the opportunity!!!


I have to thank Bren for always extending me an invitation to get featured in her awesome blog…

She asked us to bring forth something that would represent my Hispanic roots to celebrate Hispanic Heritage Month. I could not think of a more iconic drink than the Piña Colada. The Piña Colada has become the signature drink of the Caribbean, vacations and the beach.

According to the plaque, it was born on the streets of Old San Juan, on Calle Fortaleza. But there are stories the Piña Colada was invented by a barman in the Caribe Hilton Hotel. What I do like about both these stories – they both agree the Piña Colada is Puerto Rican. No doubts about that… one of our many, many contributions to the world.

I’ve seen many versions of this typical creamy beverage, but an authentic Piña Colada has merely 3 ingredients – Cream of Coconut, Pineapple Juice and Ice. You could add a little rum if you want, but the alcohol does not make the drink. A virgin, karma-free version is equally as satisfying, if not more, in my humble opinion.

This is a Piña Colada version that adults and kids alike can enjoy and feel as if they’re swept away into a beachy retreat… if at least for a few sips at a time.


1 cup of cream of coconut – I like Coco López
1 cup of pineapple juice – I like Lotus
6-8 ice cubes
Pineapple chunks and cherries for garnish


  1. Blend all the ingredients well in a blender. The coconut cream will make the mixture frothy and creamy. It will also provide all the sweetness you’ll need.

This recipe makes 4 drinks… or 2 very large ones.


Coquito 2

10 Dec

I am a coquito FANATIC!!! Every year I make a few batches of my non-alcoholic version of Coquito. Xmas would just not be the same without it.

But I have to admit my original recipe has evolved a bit. I wanted it to be a bit sweeter and creamier so I started adding Cream of Coconut to the recipe to maintain the coconut essence without adding sugar directly into the mix.

Cream of Coconut is what we traditionally use to make Piña Coladas and the best brand is Coco López. Even if other brands might be on sale, I prefer to buy Coco López. I do read the labels once in a while to make sure no super weird ingredients have been added to it.

This newer version is still non-alcoholic, something my friends with little kids appreciate, but know it has an even creamier feel to it.  Salud!!


3 cups of water
5 cinnamon sticks (I usually use a whole bagful)
4 tbs cloves (I usually use a whole bagful)
4 tbs anise seeds (I usually use a whole bagful)
2 tbs star anise (I usually use ½ bagful)
1 can of sweetened condensed milk
1 can of coconut milk
1 can of cream of coconut
1 can of evaporated milk
2 tbs ground ginger
1 tbs ground cinnamon
2 tbs vanilla extract or vanilla powder
1 tbs freshly ground nutmeg


  1. In a medium saucepan create a “spiced tea” – pour the 3 cups of water, cinnamon sticks, anise seeds, star anise and cloves. Steep for about 15-20 minutes to create a strong spiced tea. This will give the coquito most of its spiciness. Let cool a bit.
  2. In a blender, mix together the evaporated milk, condensed milk, coconut milk and cream of coconut with 2 ”cans-worth” of the spiced tea, ground ginger, nutmeg and the vanilla powder.
  3. Pour into a clean bottle and chill in the refrigerator.
  4. Serve chilled in small shot glasses. Sprinkle with ground cinnamon.
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