Post #716896 by AceExplorer on Wed, May 14, 2014 5:55 AM

Four thoughts:

1. I tried, then learned to avoid, Coco Lopez low fat variety because it has more water and separates very quickly. It works, and tastes fine, but it's not worth the relatively meager calorie savings in a cocktail which is already full of alcohol calories. (Who cares if my bar guests get fat, right? ha...)

2. I avoid the white squeeze bottle brand of coconut cream because it has so many additives. Some stores hide the Coco Lopez in weird places, and that seems to cause the white squeeze bottles to seem more easily available.

3. My local Trader Joe's is being built right now. I'll look for their coconut cream and check ingredients when they open. That's about 4 months away right now. I can't wait to finally get a TJ's here. I've been telling everyone about it. Many have heard of TJs here though, and there is no doubt that they will be wildly successful here.

4. I like the idea of making your own sweetened coconut cream from what you can find in Asian food stores. I'll have to try this, especially since I refrigerate my coconut cream and warm, mix, and then decant it from a large glass spaghetti sauce jar.

Back to work...