Homemade Cream of Coconut (Coco Lopez Substitute)

Making a pina colada soon? There’s no need to make a special trip to the store to buy a can of Coco Lopez Cream of Coconut (which most people call coconut cream). You can make your own homemade coconut cream mix using a can of full-fat coconut cream (or even light). If you’re a gluten free baker, you probably have all you need right in your pantry/cupboards. Just use three simple ingredients.

This homemade coconut cream is a natural version of Coco Lopez Cream of Coconut without emulsifiers (mixing agents), which are mostly synthetic like polysorbate 60, sorbitan monostearate, propylene glycol, alginate, and mono and diglycerides. Making homemade cream of coconut not only saves money but it tastes better and is better for you.

Coconut Cream vs Cream of Coconut

Allow me to explain the difference between coconut cream and cream of coconut. Cream of coconut is a mixture of coconut and water thickened by several mixing agents to appear rich and thick like coconut cream or full-fat coconut milk. Coconut cream is the thick, fatty, and rich cream that floats and hards on the top of a can of coconut milk or is in a can by itself.

Why do they add citric acid?

Coco Lopez adds citric acid to their coconut cream as a preservative. While I had some on hand, I left it out to improve the flavor since I wasn’t storing it for long periods. Just make what you think you’ll use within 24 hours.