I’m In Love w/the Coco

If there’s two things we all love it’s 1) yelling outdated rap lyrics at inappropriate times and 2) super sweet syrups that are not only delicious, but cheap and easy to make. This recipe for a Coco Lopez substitute (it’s actually a creme de coco, which is very different than coconut cream-I’ll explain after the recipe) is half of those things, and it’ll make you do the one that it’s not once you make it. It’s pretty much perfect.

Materials & Ingredients:

• 1 Can of Coconut Milk

• 1 3/4 cups of sugar

• 1 pinch of salt

Directions:

1. Combine all the ingredients into a pot or saucepan

2. Place on a low heat on the stovetop

3. Stir until the sugar is dissolved and the liquid becomes lightly translucent

4. Store in a mason jar and let fully cool before sealing

5. Refrigerate

This will keep for about a week in the fridge in a sealed container. Use it in Piña coladas, Dole Whips, and pretty much any other drink that you want to have a sweet summery taste.

So what is creme de coco and how is different than coconut cream? Well, coconut cream is the cream that rises to the top of standing coconut milk. In general it’s not sweet and the consistency is much thicker and richer than coconut milk. Cream of coconut is the sweetened version of coconut cream, and the manner in which it is prepared makes it less thick and perfect for use in cocktails and desserts.