Cream of Coconut


Cream of Coconut

Cream of Coconut

Kerry Grant
Some very, very delicious cocktails call for Coco Lopez or some other version of Cream of Coconut, which is fundamentally sweetened coconut milk. However, traditional Cream of Coconut is full of sugar and not appropriate for low-carb living.
This recipe is a quick and easy way to make your own low-carb Cream of Coconut, and it's so much cheaper than the store-bought alternatives.
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  • 13.5 oz. full-fat coconut milk Get the lowest-carb, highest-fat version you can find.
  • 12.5 oz. granulated allulose measured by weight.
  • 1 pinch salt


  • Combine the coconut milk and sweetener in a small saucepan.
  • Turn the heat on low.
  • Stir the mixture until the sweetener is dissolved.
  • Allow the mixture to cool, then transfer it to a glass bottle and store it in the refrigerator.


I recommend you use allulose in this recipe, because other low-carb sweeteners can sometimes re-crystallize after you heat them up. 


Serving: 1oz.Calories: 60kcalFat: 5.3gProtein: 0gNet Carbs: 0.9g
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