cream of coconut <ref>you can find cream of coconut in the liquor aisle of your grocery store. the one i use is called coco lópez. it's in the mixer section.</ref>

Cream of coconut is a sweetened, processed coconut product made from the flesh of mature coconuts combined with sugar, water, and emulsifiers, then cooked into a thick, pourable paste or syrup. Unlike coconut milk, which is an unsweetened extraction of coconut flesh in liquid form, cream of coconut is distinctly sweet and creamier in consistency. It originated in tropical regions where coconuts are cultivated and has become standardized as a commercial product, most notably represented by brands like Coco López, which was developed in Puerto Rico in the 1950s. The product typically contains 15-20% coconut solids, supplemented with additional fats and stabilizers to achieve its characteristic smooth, homogeneous texture.

Cream of coconut is primarily used as a sweetened mixer for tropical cocktails, particularly in piña coladas, where it provides both sweetness and rich coconut flavor without the need for additional sweeteners or cream. Beyond beverages, it serves as a dessert ingredient in baking and pastry work, often incorporated into coconut cakes, frostings, and chocolate-coconut confections. It can also be thinned with water or milk to create a coconut sauce for ice cream and tropical fruit desserts. While less common in savory cooking than unsweetened coconut milk, it can be used judiciously in Southeast Asian and Caribbean dishes where sweetness is desired, though its processed nature and sugar content make it unsuitable for traditional curries or stock-based preparations.