Coco Lopez - how do you deal with it? - Tiki Drinks and Food

A AdOrAdam Member Wolverhampton, UK Joined: Jun 16, 2013 Posts: 630	A AdOrAdam Posted posted on Mon, Mar 28, 2016 8:18 AM No comparison between Coco Lopez & Real here I'm afraid - the Real is twice as expensive round me so would have to make a superior drink to make me adopt it. I open can at room temp or run it under a hot tap of its cooler than room temp. I measure it in to the jigger. I add it to the blender with the citrus & rum, then blend without ice, then I add the ice & continue to blend. If I have a part can I FREEZE it. Shock horror I know! It scoops out easy & doesn't entirely freeze - if you freeze it flat & then put it on its side later (still in the freezer) it slides. In using the frozen stuff I repeat the 'add it to the blender with the citrus & rum, then blend without ice' for a little longer. I have no doubt the luke warm / room temp works slightly better but I make drinks with it once a blue moon so just have a little patience. Cheers! :)

No comparison between Coco Lopez & Real here I'm afraid - the Real is twice as expensive round me so would have to make a superior drink to make me adopt it.

I open can at room temp or run it under a hot tap of its cooler than room temp.

I measure it in to the jigger.

I add it to the blender with the citrus & rum, then blend without ice, then I add the ice & continue to blend.

If I have a part can I FREEZE it. Shock horror I know!

It scoops out easy & doesn't entirely freeze - if you freeze it flat & then put it on its side later (still in the freezer) it slides. In using the frozen stuff I repeat the 'add it to the blender with the citrus & rum, then blend without ice' for a little longer.

I have no doubt the luke warm / room temp works slightly better but I make drinks with it once a blue moon so just have a little patience.

Cheers! :)

Post #761579 by AdOrAdam on Mon, Mar 28, 2016 8:18 AM