The differences between Coconut Milk, Coconut Cream and Cream of Coconut 🌴🥥

[@MrChrisPietrzak]

I just have to say, the production values are *absurd* for a relatively new channel with just a few thousand subscribers. The set, the lighting, the multiple camera angles, the depth of field, the editing... These look like videos from a much bigger, more established channel, which I'm sure will be the case before too long. :)

[@makeanddrink]

Thank you, Chris!

[@Cloud3413]

Yes! Subscribed now and soon this channel will boom!

[@ethand982]

I had no idea cream of coconut and coconut cream were different! Saved me a bad pina colada experience! 😂

[@baguette9692]

Thank you so much for this education. I live in a tropical country where I could literally make my own fresh coconut milk. But most dairy free recipes in the internet are using all those coconut cans and I had no idea of what they're using before. Now I understand :)

[@jcloiseau]

This is an absolutely great educational video! Educated barfly and other youtubers have struggled with this in the past. Cream of coconut should really be called coconut syrup like orgeat is just almond syrup. That would make it much clearer for the greater public.

[@makeanddrink]

Trust me I’ll mess it up in the future and catch it in the edit. If it’s looks voiced over it probably is.

[@markfeldman4802]

I like to mix López and coconut milk 1:1 especially for painkillers. More body, less sweetness.

[@VictoriaJackson-yp8cb]

I love Lopez!!! mmmmm

[@seanpannebaker6404]

This episode was great! Good to know the Real is worth using. Especially since I don't have the Coco Lopez near me. I don't make many drinks with it but there are a few and I have no complaints. Cheers!

[@kimurafrank]

i think the best way to use the REAL coconut is to add 1/4 oz less, than mentioned in the recipe. it will make the cocktail more balanced, and less sweet. That's why I prefer the canned ones lately over the real bottle.

[@cristinacarlay5199]

I’m happy what I have learned from thus video. Thank you!

[@happyjollyranchers]

Super informative, thank you!

[@Graciebell0517]

Thank you for this video! So helpful!

[@f2343]

Thank you for this Video. I agree, at one time I was at a crossroads between both and it seemed like everyone on KZbin recommended the coco Lopez, but honestly I enjoy the Real stuff.

[@makeanddrink]

Seems like most bartenders go with CocoLopez unless Real is paying them. Not sure why, but both are good.

[@brianherman503]

I find Real is harder to measure with because it's so viscous. Once you pour it, it's tough to get it all out of your measuring cup.

[@jessicawoodard-lv9yy]

Hahaha THANK YOU for this explanation!! 👏👏🤗 Cheers!

[@BigDaddyRob1309]

Loving this channel! Just now getting into Tiki drinks and sourcing all these ingredients.

[@jessejules2092]

Oh my goodness. Thank you! I have been searching for 'coconut cream' for months and always being referred to cream of coconut. It's been so frustrating. I type in coconut cream for shopping and all I get is suggestions for cream of coconut.

[@makeanddrink]

Glad it was helpful!

[@jcloiseau]

I have not been able to find coco lopez and real when i was in the usa. But i get access to plenty of nice coconut milk here in asia and honestly, coconut milk, immersion blender warm to 40°c on pot, add sugar mix then whisk and the result is scrumptious in 5 min

[@crystalmoses3471]

Literally what I was looking for! Answered my questions about sweetness level between real and Coco lopez. Excellent vid

[@johnrichard9015]

Thanks for the tip on making home made. I read the ingredients on the 2 commercial versions and ran away!!! (have used both in the past) Now I have an option.👍

[@benslease]

Weird quirk of mine: Prefer Coco Lopez for shaken drinks (a little less viscosity makes it mix more evenly imo). But Real works so well for anything blended.

[@makeanddrink]

Interesting! Makes a lot of sense

[@blakeanderson1214]

I’ve found as well when using Real, u can sometimes even skip adding simple syrup to the drinks to help tamper the sweetness

[@lrvogt1257]

I agree. I find that creme of coconut is generally sweet enough to not need extra sugar.

[@slimpunk]

What kind of cocktails out there are calling for both??

[@JimVincent]

Used both, prefer Real. It's just easier to store the unused portion and has a great coconut taste. The mouthfeel is different with the Real though and is definitely an adjustment at first. I do agree with the other commenter that said Coco Lopez is better for shaken drinks.

[@MsTayzie]

Thanks!

[@makeanddrink]

Thank you!

[@Thousandeyes85]

Very helpful. Thank you very much!

[@DavidMorena-w5m]

Love this detailed explanation!! Thank you.

[@barbecuesauceeyebrows8254]

I enjoyed this video about coconuts

[@BringTOBIWANback]

They could have the same recipe. The color or even the hint of cooked or 🔥 taste could came from the process, like a indirect heat process that could burn a little bit the mixture. This happen to uht milk and cream as well

[@elbob17]

If you're into Thai curries, you're good with either Coconut Cream or Coconut Milk.

[@terry85mar]

Coco lopez tastes so good I can eat it by itself.

[@jonspliid]

I use a mix of Coco Lopez and coconut milk. And then I out it in the freezer I do that with all my syrups that isn't just sugar/water. They don't go solid, so I can stil use them and they haven't gone bad yet.

[@sanox19]

I did use coconut cream and that was a bad pina colada!

[@jcloiseau]

Oh thats interesting you make your cream of coconut by mixing coconut milk with simple syrup. I just whisk the coconut milk with sugar. It's less watery. Maybe i should try your way.

[@SandstormGT]

REAL Protip: Store the squeeze bottle capside up, don't know if something has changed but the last couple of bottles I've had has slowly leaked syrup around the seal when storing them capside down in the fridge.

[@cesar6932]

I've used the squeeze bottle for decades and its only sort of leaked once.

[@vinikodama]

It's funny to see the color of Coco Lopez, make me think that has something to do of cooking their sugar, almost making a caramel out of it. I really don't have idea on their process but get me curious about it.

[@seanpeel1419]

I always use less cream of coconut than what the recipes call for (I use Real) still get the sweetness and coconut flavor without over sweetening the drink.

[@makeanddrink]

Id's suggest trying the Tropical Standard Coconut Cream Mix. Basically Coco Lopez or Real + Coconut Milk. You get more coconut and less sweetness

[@ElJosher]

Man, here in puerto rico we don’t even get cans of coconut cream, but rather the cream of coconut one. It has always been like that, heck I wouldn’t even know what coconut cream would e called here😅 because in Spanish both products translate to crema de coco.

[@lrvogt1257]

I think Real tastes very slightly sweeter but both have excellent coconut flavor and work well. Real is easier to use and can be kept in it's handy squeeze container. Coco Lopez has a can that's more awkward to deal with and you have to find some other container or a cap to store it. It requires a lot of stirring before use. It doesn't pour well so I've had to spoon it out and scrape it into my measuring jigger.

[@makeanddrink]

I’ll have to double check the labels because serving size is different but I think Coco Lopez has just slightly more sugar.

[@lrvogt1257]

@@makeanddrink : I don't doubt you're right but it's just what it tasted like to me and it was very subtle. Both work well Real is just easier to use.

[@danielalanfll]

This guy is great. Kinda funny but also pragmatic. 100% agree with his assessments here but would add that Real Cream of Coconut has a cleaner color so more appealing I also use it in Asian recipes. Excellent and good in the fridge like he says for a year!

[@JohnKelly2]

I prefer Real simply because of the bottle. Coco Lopez requires a separate container to store it in and that's just a separate step most people won't do. Taste wise, they're the same. It's just coconut milk and sugar.

[@bobsbottomshelf]

To not confuse them, I just look in the small cocktail area in grocery stores and they should only be keeping Cream of coconut their. Real makes a lot of great other flavors too and I prefer it over coco Lopez.

[@MrRAC420]

Thanks for this👍🏻

[@lilladyvinyl5186]

Thank you! I am excitedly making my own cream of coconut with a can of coconut milk right now! Can’t wait for my gomme to cool! 😝

[@qweqwe1324]

Coco Real also has a squeezy bottle, that's a huge plus IMO.

[@KEVINXFRESKO]

do you have a recipe for cream of coconut?

[@makeanddrink]

I usually use store bought, but you can follow the Smuggler's Cove recipe which is equal parts coconut milk to a 2:1 simple syrup.

[@TheProhibitionKitchen]

The similarity to sunscreen is because coconut has a very high natural sun protective factor. Old school sunscreens and newer “natural” sunscreens use lots of coconut. But most new ones just use artificial coconut scent to make you think it’s good.

[@ashergreen3356]

The Pain Killada from Distinguished Spirits uses coconut cream along with cinnamon syrup, thus creating a sort of cream of coconut in the drink itself.

[@makeanddrink]

That’s a great way to do it. You could use vanilla simple or even falernum to make something cool.

[@simplyme9269]

How do you feel about pancake syrup?

[@hakupaku42]

Good explainer! Here's something I don't get fully: why add simple syrup (which is watered down sugar, so to speak) to coconut milk, and not simply dissolve sugar in coconut milk? Wouldn't you get more concentrated coconut flavor that way? Anyway, after making my own, I've stuck with store-bought or cutting Real 3:1 with a bit of coconut milk as per Tropical Standard.

[@makeanddrink]

You definitely could just add sugar instead. Not sure how much sugar or the ratio you could get to dissolve would be. For me, the main reason to do a 2:1 + coconut milk is that’s the cream of coconut that Smugglers Cove uses and while I’ve not studied the sugar/dilution/coconut ratio, my understanding was it’s basically a sub for CocoLopez. The Tropical Standard Mix Coco is great as the idea behind it is intensify that coconut flavor without increasing… if I was coming up with my own cocktails I’d use that mix over straight CocoLopez or Real.

[@tularjaggs334]

@@makeanddrink At a 1:1 ratio, even a 20% fat coconut cream will dissolve all the sugar, no problem. Makes a beautiful cream of coconut. I still lean on Real for shelf life though. Edit: You do need to put a little heat to it... warm, do not boil.

[@CptApplestrudl]

Thanks for the info, but wow...40g sugar per 60ml serving is A LOT.

[@billbrydon3725]

Well, sunscreen smells really good, so it should take good, right? On a related note, what's the SPF of Coco Lopez?

[@jam92es]

How are you supposed to shake the Real? It's so thick, and in a fresh bottle there's no room to get any movement going.

[@makeanddrink]

Effort and determination. There’s usually not much that’s separated in the bottles since they’re highly stabilized.

[@OneDrinkThreeBars]

This is a great video! I think a lot of KZbinrs use certain ingredients, and don't think about how viewers may need additional info on them. I've used all of these except the coconut water from an actual coconut. I think lots of people must "frown" on the Coco Real - I used it in my last video and I saw a dropoff in viewers at the moment I added it to the drink! Now that I hear you say you don't mind it, I don't feel as much like I did something wrong, lol.

[@makeanddrink]

That's interesting. Yeah it gets a bad rap but it's really no different than CocoLopez

[@JeanetteRios-q2u]

What about the Thai brand or the Jamaica brand coconut milks

[@makeanddrink]

You’ll find a lot of different options for brands of coconut milk

[@Diaspro-1]

❤

[@VictoriaJackson-yp8cb]

I think he prefers Coco Real because it's more convenient and easier to pour.

[@rbilabronze2653]

Has anyone else compared the brix level between the SC coconut cream vs Garret Richard’s coco mix from tropical standard? I was close to 50 brix for the coco mix (which is what he stated in the book. For the SC Coconut Cream I was getting about 40 brix and we curious if anyone else has compared. My temperature may be a bit off so I am not sure if I am getting an accurate reading.

[@makeanddrink]

The degress brix on the SC version will be less than the TS version because it's equal parts Coconut Milk to a 2:1 simple, and that 2:1 simple is 33% water. Where as the TS version adds the exact amount of coconut milk to reduce CocoLopez to 50 Brix. SC should be 33 Brix since your taking a 2:1 simple at 66 Brix and cutting it in half essentially. But SC is also introducing water into the mix through the syrup, lowering the coconut flavor, as opposed to the TS version.

[@rbilabronze2653]

@@makeanddrink thank you. I didn’t check the brix of my coconut milk but online I read it is approx 7. So I think the syrup is approx 37 which is close to the reading I got. This version tastes fresher to me. There is something about coco Lopez in anything that has a metallic taste. I may up the sugar in the SC version to get brix to 50 and try it in tropical standard cocktails. I made the PKNY this weekend and it was great. But would love to try with SC coco cream instead of coco mix but want to match the brix level. Although may not matter as there is so much else going on in that cocktail :) Or I may try the art of the drink spec adding sugar directly to the coconut milk. Or try both :)

[@nataliadidenko7632]

Hi, I'm sorry, I couldn't catch the name of the syrup what needs to add to a coconut cream? thank you.

[@makeanddrink]

Just a 2:1 simple syrup

[@gilloggins3851]

What's your thoughts on making your own with Honey syrup instead of simple syrup? I have a friend who can't have processed sugar and make a lot of cocktails using Honey syrup that I make.

[@makeanddrink]

I personally don’t prefer the taste of honey, if I needed to sub out simple syrup I’d use agave as it very neutral in flavor. It is sweeter than 1:1 or 2:1 simple so it would need to be adjusted.

[@gilloggins3851]

@@makeanddrink thanks for responding. But they can't have agave neither. Lol Honey is just about the only thing they can have that's a sweetener. Thanks though.

[@rogerborelli1483]

I agree, I like the Real over the Coco Lopez! I guess I'm lucky that I can buy both at my local supermarket.

[@makeanddrink]

That is a rarity. CocoLopez is hard to find for me.

[@TheBossskinhead]

I personally use cream of coconut. I'm not a big fan of all the added sugar.

[@makeanddrink]

That’s the one with all the added sugar.

[@TheBossskinhead]

@makeanddrink meant coconut cream lol. What sucks is I can't finish the whole can before it starts going bad

[@Helliconia54]

and just to confuse people there is Creamed coconut (known as coconut butter)

[@makeanddrink]

You’ve gone too far

[@MixingUpTiki]

The Real is great and def easier to work with than the Coco Lopez.

[@ultimatemaitai]

I've been guilty of the same thing.

[@ultimatemaitai]

In fact they get it wrong in the Smuggler’s Cove book, too…

[@makeanddrink]

I have no evidence to back this up, but I don’t think “coconut cream” was very common 10-20 years ago. If you went to just about any grocery store I doubt you’d see it so there wasn’t much chance of buying the wrong product.

[@OMGWTFLOLSMH]

They should make these cream of coconut mixes with about 1/3 to 1/2 the sugar. They are way too sweet. Why does everything processed have to be loaded with sugar or salt?

[@jahcreator]

Natural preservatives lol