There is no reason not to make your own. It's one of the cheapest, easiest things you can make and versatile to boot. Try swapping it in for the simple in a lime Tom Collins, for example. It's really nice. Definitely use full-fat coconut milk over coconut cream. It mixes into drinks easier, and while you ALWAYS have to remember to shake homemade cream of coconut before use (remember -- we didn't put in all those weird emulsifiers and junk the commercial varieties use), the coconut milk version separates a little while a coconut cream version will split into a drizzle of syrup with a couple inches of hard white fat on top. Anyway, thanks for another great video. I hope it encourages loads of bartenders to add this useful syrup to their roster.
I used this recipe today because I find that the Coco Lopez is a little expensive. Also I wanted to use this in a holiday drink called Coquito for tonight. I had to tweak this because of what I have on hand in the house. I used 1 1/4 cup light brown sugar & this became brown. I was hoping that since I was using light brown sugar it would not be as brown. Besides I had a hard time using all that sugar that is why I had to reduce it.
Thanks Bruce, been making my own using this recipe too as Coco Lopez cost about $8 a can here in Australia. Loving your content as always. Your team always does such an excellent job.
Nice one Bruce! I had not heard of powdered coconut milk before. It's hard to believe but Coco Real used to be even worse before they banned partially hydrogenated oils. It was essentially coconut flavored Crisco.
Great video Bruce and it’s changed my mind as well. Back to making my own! Keep up all the great stuff, you have really inspired me over the last couple of years!
Now your cooking Bruce you are correct you can’t find this in the GTA I have been buying this at Walmart in the states for many years and bringing back to Canada when travelling. The one you just made looks to be the same colour as COCO Lopez.
Been using this ever since Darcy published the recipe. Way better than Lopez or Real. Definitely use full fat Coconut Cream for a beautiful pearly look and texture. Thanks Darcy.
Loved the UHF reference. Coco Lopez is easy to get near me, and not expensive, but as you pointed out it has an ominous list of ingredients. I have to think home made is better. I freeze all my syrups (except for small bottles I keep out for daily use . They last pretty much forever. I was thinking about the rum additive. How did it change the flavor? I put a touch of cognac into my orgeat and it really elevates it.
Thanks for the vid! Made this earlier. I was surprised that from 400ml of coconut milk, and 375g of sugar, the yield was a little over 500ml after mixing it all together. Very cheap, very easy, very fast. Keeping half in the fridge, and freezing the rest for when that runs out. It's hard to see why anyone would be out chasing the canned version.
Basically the same as "Quick and Dirty" Orgeat, only you use Coconut Milk instead of Almond Milk, add the Coconut Milk powder, and leave out the Rose Water. I can do that.
Great video and recipe!! My recipe might be slightly easier. 1 can coconut cream and 1 can of sweetened condensed milk. Just need to blend. Heck to the calories !!! 😂
Most of my knowledge comes from guys like you❤️🙏
There is no reason not to make your own. It's one of the cheapest, easiest things you can make and versatile to boot. Try swapping it in for the simple in a lime Tom Collins, for example. It's really nice.
Definitely use full-fat coconut milk over coconut cream. It mixes into drinks easier, and while you ALWAYS have to remember to shake homemade cream of coconut before use (remember -- we didn't put in all those weird emulsifiers and junk the commercial varieties use), the coconut milk version separates a little while a coconut cream version will split into a drizzle of syrup with a couple inches of hard white fat on top.
Anyway, thanks for another great video. I hope it encourages loads of bartenders to add this useful syrup to their roster.
I used this recipe today because I find that the Coco Lopez is a little expensive. Also I wanted to use this in a holiday drink called Coquito for tonight. I had to tweak this because of what I have on hand in the house. I used 1 1/4 cup light brown sugar & this became brown. I was hoping that since I was using light brown sugar it would not be as brown. Besides I had a hard time using all that sugar that is why I had to reduce it.
I love Sugar Island coconut rum!
Thanks Bruce, been making my own using this recipe too as Coco Lopez cost about $8 a can here in Australia. Loving your content as always. Your team always does such an excellent job.
Thanks for tuning in! Cheers
Spot on about Malibu. I was never a fan either. Cheers!
Great timing on this video as we are just starting to get warm weather where I live. Thanks!
Glad to help!
Nice one Bruce! I had not heard of powdered coconut milk before. It's hard to believe but Coco Real used to be even worse before they banned partially hydrogenated oils. It was essentially coconut flavored Crisco.
I'm interested to see what cocktails you can use this in. The only use I've ever seen for it is Pina Coladas, but I don't drink much so there's that.
Great video Bruce and it’s changed my mind as well. Back to making my own! Keep up all the great stuff, you have really inspired me over the last couple of years!
HI BRUCE!, Ive had coconut cream in my cupboard for far too long and this vid has shown me how to use it properly. thanks Bruce, youre vids are great.
Now your cooking Bruce you are correct you can’t find this in the GTA I have been buying this at Walmart in the states for many years and bringing back to Canada when travelling. The one you just made looks to be the same colour as COCO Lopez.
I think we'd get better food products if the makers and owners were required to consume it regularly for as long as they sell it!
Been using this ever since Darcy published the recipe. Way better than Lopez or Real. Definitely use full fat Coconut Cream for a beautiful pearly look and texture. Thanks Darcy.
Thanks Bruce!!!!
You are very welcome
Loved the UHF reference. Coco Lopez is easy to get near me, and not expensive, but as you pointed out it has an ominous list of ingredients. I have to think home made is better. I freeze all my syrups (except for small bottles I keep out for daily use . They last pretty much forever.
I was thinking about the rum additive. How did it change the flavor? I put a touch of cognac into my orgeat and it really elevates it.
Such a great video as always!!
Thanks so much!!
This guy... I'd love to see him comment Kevin Kos cocktail videos.
Thanks for the vid! Made this earlier. I was surprised that from 400ml of coconut milk, and 375g of sugar, the yield was a little over 500ml after mixing it all together. Very cheap, very easy, very fast. Keeping half in the fridge, and freezing the rest for when that runs out. It's hard to see why anyone would be out chasing the canned version.
Yeah that’s what I love about it too. The speed and simplicity of making it, plus it’s better for you!
Basically the same as "Quick and Dirty" Orgeat, only you use Coconut Milk instead of Almond Milk, add the Coconut Milk powder, and leave out the Rose Water. I can do that.
Love your positive vibe and energy. ❤🎉 thanks my friend
You are so welcome! Thanks for watching
Wrong lid 😂 That must have been some strong coconut milk! Entertaining but very informative. Thanks Bruce!
How much shelf life does it have?
Great video and recipe!! My recipe might be slightly easier. 1 can coconut cream and 1 can of sweetened condensed milk. Just need to blend. Heck to the calories !!! 😂
Butylated - Coconut Meat
Band-Album or Album-Band
Think the Names Work Either-Way Eh
Polypropylene Glycol Ethers
Are used in FRACKING FLUID
Whooaaahh..
holding a bottle of the coco real. not the same ingredients as listed here. I'm in the United States.
Looks like dish water 😂 really should use just white sugar. I’m sure the flavor is great tho!