Make the coconut rim. Toast the coconut in a skillet, making sure to keep your eye on it because it can burn fast! Go to How to Toast Coconut. Then spread it on a plate. Dip the edge of the glass in extra cream of coconut (this will be the glue), then in the toasted coconut.

The heart of the coconut had long been an important ingredient in many delicious desserts from the tropical islands. The problem was that getting the coconut cream from the pulp was easier said than done. Don Ramon Lopez Irizarry set out to find an easier way of doing this. In his small laboratory in Puerto Rico, he developed the original Coco Lopez by blending the delicious cream from the hearts of Caribbean coconuts with the exact proportion of natural cane sugar. Toast the coconut: follow these instructions. Remove it from the heat and place it in a single layer on a plate. Note (2):• During transport the temperature may fall below 5C - this can cause the coconut cream to go hard.Got the right ingredients? Let’s make this coconut martini! Here are the basic steps (orjump to the recipe):

The tins often arrive to us dented, however these are not actually dents - odd as that may sound! The factory has an old fashioned production technique where they put the cream into the can when it is still very hot - as it cools this causes the tin to contract and the wall of the tin caves in. Just follow the recipe and omit the rum! You may need to reduce the ice. Can you get drunk on a Piña Colada? To make it, they make coconut cream and add sugar. There might be some additional stabilizers there but for the most part, it is as simple as that. Turns out, you can easily make your own DIY cream of coconut at home with just a few supplies you likely already have in your pantry! I stored my mixture in a tall glass Mason jar with a tight lid and used all of it over the course of one night, but had I not, I would store it in the refrigerator. To be honest, I will never buy cream of coconut again, this homemade version is so much tastier!The coconut martini recipe is fun and festive, with a lightly tropical, creamy flavor. Serve it as a:

Originally made by Don Ramon Lopez Irizarry in a small Puerto Rican lab by combining coconut cream with natural cane sugar, Coco Lopez became the original ingredient for Piña Colada in 1954 and is now distributed to over 50 countries. Yes, of course you can, but maybe you shouldn't because this is a very sweet drink. It's meant to be sipped as the ice melts, slowly. A non-alcoholic Pina Colada is just as tasty as one with rum. Too much rum can ruin it, so be sure to measure. How do I measure without a shot glass? Sugar, coconut milk (48%), salt, stabilizers (E-401, E-415 and E-466) and acidity regulator (E-330) Coconut milk is definitely healthier than coconut cream. It has lower fat and fewer calories than coconut cream, because it’s essentially coconut cream that has been diluted with water. However, you lose some of the creaminess of coconut cream. As always, it’s about balance and ensuring you have the right stuff for the job. Coconut milk is an amazing ingredient that gives whatever you add it to a dairy like flavor (without the dairy) and a tropical feel. Great in coffee, for yogurt making, in sweet and savory dishes, and as a vegan substitute for many recipes using traditional dairy products. It is known as “vegan milk”.There are so many tasty vodka martini recipes to try, of every color and flavor! Here are a few of our favorite martini recipes: