The Evolution of the Piña Colada: From Coco López to Coco Cubes
A Tropical Classic: The Piña Colada
For lovers of tropical drinks, Coco López is a familiar name. The creamy, sweet coconut product has been a staple in bars and kitchens for decades, best known for its role in the piña colada—the world’s most famous coconut cocktail. But what started as a small, sugar-filled yet more natural operation has transformed over time, introducing stabilizers and preservatives to meet mass production demands. Today, for those seeking a purer, fresher coconut experience, there are better alternatives, like raw, fresh-pressed coconut cream.
The Birth of Coco López: A Small Start
Coco López was created in the 1940s by Ramón López Irizarry, a Puerto Rican chemist who sought to make a rich, smooth coconut cream without the hassle of manually grating and squeezing fresh coconuts. His process involved blending the natural cream from Caribbean coconuts with sugar, keeping it simple and fresh. Initially, Coco López was a small-scale, handmade product, processed in limited batches with a sweetl, rich flavor.
Its quality and flavor quickly gained popularity in Puerto Rico, leading to its legendary connection with the piña colada.
The Invention of the Piña Colada
The piña colada, meaning “strained pineapple” in Spanish, is said to have been created in 1954 at the Caribe Hilton in San Juan, Puerto Rico. Bartender Ramón “Monchito” Marrero perfected the drink by blending Coco López, pineapple juice, and rum, creating an ultra-creamy, tropical cocktail that soon became the island’s signature drink.
The piña colada quickly spread beyond Puerto Rico, becoming a global phenomenon. Coco López was at the heart of its popularity, and as demand grew, so did the production of Coco López itself.
Coco López Today: Mass Production and Additives
As Coco López became a commercial success, the company scaled up operations. The small-batch, artisanal production of the past was replaced with mass manufacturing, increasing output to meet worldwide demand. Along with this shift, the original, simple recipe changed.
To improve shelf stability and consistency, stabilizers and acids were introduced:
Xanthan gum to thicken and emulsify
Citric acid to extend shelf life and preserve tartness
Preservatives and modified sugar content for a more processed final product
While still a key ingredient in bars and restaurants, Coco López lost its original purity in favor of large-scale production and convenience.
A More Natural Piña Colada with Coco Cubes Fresh-Pressed Coconut Cream
For those seeking a cleaner, more natural piña colada experience, using fresh, additive-free coconut cream is the answer. With Coco Cubes Fresh-Pressed Coconut Cream, you get the pure, rich coconut flavor that was once standard in coconut cream—but without added gums, acids, or preservatives.
How to Make a More Natural Piña Colada
Ingredients:
2 ounces white rum
4 ounces fresh pineapple juice
3 ounces Coco Cubes Fresh-Pressed Coconut Cream
Ice
Pineapple slice for garnish
Instructions:
Add all ingredients to a blender with ice.
Blend until smooth and creamy.
Pour into a chilled glass and garnish with a fresh pineapple slice.
Enjoy the purest, most luxurious piña colada—just like it was meant to be.
DIY Homemade Cream of Coconut
If you want to make a homemade version of cream of coconut that stays true to the original small-batch Coco López, here’s how:
Ingredients:
1 cup Coco Cubes Fresh-Pressed Coconut Cream
½ cup organic cane sugar or honey
1 teaspoon vanilla extract (optional)
Instructions:
In a saucepan over low heat, stir the coconut cream and sugar together until the sugar fully dissolves.
Let it cool slightly, then add vanilla if desired.
Store in a sealed glass jar in the fridge for up to one week.
Use as needed for cocktails, desserts, or coffee.
This homemade cream of coconut keeps things simple, natural, and free from additives, giving you the true essence of fresh coconut cream.
The Future of Coconut Cream
While Coco López remains a staple in many bars and restaurants, the demand for fresher, cleaner ingredients is growing. With Coco Cubes Fresh-Pressed Coconut Cream, coconut lovers can return to a simpler time, when coconut cream was just that—pure, natural, and unprocessed.
Whether in cocktails, coffee, or cooking, fresh coconut cream is making a comeback. It’s time to elevate the piña colada back to its original glory—one made with the best, freshest ingredients available.
