Goya Crema de Coco - Coconut Cream 15oz

Goya Crema de Coco - Coconut Cream 15oz Information

• Goya Crema de Coco - Goya Cream of Coconut is a thick, sweetened coconut mixture that adds creamy texture and tropical flavour to drinks and desserts. It’s commonly used in piña coladas and coquito, but also works well in frozen treats and baking. Because it already contains sugar, choose recipes that call for cream of coconut, rather than unsweetened coconut milk or coconut cream.
• Net Wt - 15oz

Pina Colada Recipe

Ingredients

• 1 1/2 cup ice
• 1/2 cup diced pineapple, frozen
• 2 ounces pineapple juice
• 2 ounces Coco Lopez coconut cream
• 1 1/2 ounces white rum
• 1 ounce dark rum
• Pineapple slices

Instructions

1. Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender.
2. Blend until smooth and frosty.
3. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

--

Coconut Pudding Recipe

Ingredients

• 1 ½ Cups of Grain Rice
• 6 Whole Cloves
• 1 inch piece of fresh ginger
• 1 cinnamon stick pack
• 1 tsp. salt
• 1 Can Coco Lopez Cream of Coconut
• ½ cup of raisins, ground cinnamon and whipped cream (optional)

Instructions

1. In medium bowl, add rice and enough cold water to cover by 2”. Let rice soak 1 hour; drain; set aside.
2. Meanwhile, in medium saucepan over medium-high heat, bring to boil 4 cups fresh water, cloves, ginger, cinnamon and salt. Lower heat to medium low; simmer 10 minutes. Remove and discard spices. Reserve water in saucepan.
3. Stir cream of coconut into reserved water; bring to boil. Add reserved rice and raisins. Lower heat to medium low; simmer, covered, until rice is soft and liquid is absorbed, 15-20 minutes. Transfer rice pudding to large casserole dish; transfer to refrigerator to cool.
4. To serve, scoop pudding onto serving plate. Serve with whipped cream, ground cinnamon and berries, if desired.