Coco Reà l Cream of Coconut is made with 100% cane sugar and contains real coconut meat (not just coconut milk). Coco Reà l is a gourmet cream of coconut packed with all-natural, handpicked tropical coconuts.
Perfect for creating authentic, scratch cocktails like piña coladas, daiquiris and more! Make delicious Italian sodas, beer cocktails, and alcohol-free drinks. Use in all types of desserts, or drizzle over chocolate or ice cream for a simple treat.
Convenient 16.9 FL OZ (22 OZ NET WT) squeezable, drip-free bottle leaves no mess.
- MIXOLOGY MINDED: Perfect for Italian sodas, beer cocktails, alcohol-free drinks and frozen or shaken daiquiris and coladas
- REÀL FLAVOR: Coco Reàl Cream of Coconut contains 100% cane sugar and real coconut meat (not just coconut milk) for genuine coconut flavor
- SQUEEZABLE: No messy cans or difficulty storing unused portions. The wide-mouth bottle opening helps to eliminate waste by allowing easy access with a bar spoon or spatula, and volcano-shaped spout allows for drip-free mixing. Comes individually boxed for safe shipping
- PERFECTLY PACKAGED: Individually boxed to ensure each bottle arrives safe and ready to use!
- NOT JUST FOR DRINKS: Excellent in culinary applications such as baking and desserts. Perfect for experimenting with molecular gastronomy concepts like fruit foam or caviar
- MIXOLOGY MINDED: Perfect for Italian sodas, beer cocktails, alcohol-free drinks and frozen or shaken daiquiris and coladas
- REÀL FLAVOR: Coco Reàl Cream of Coconut contains 100% cane sugar and real coconut meat (not just coconut milk) for genuine coconut flavor
- SQUEEZABLE: No messy cans or difficulty storing unused portions. The wide-mouth bottle opening helps to eliminate waste by allowing easy access with a bar spoon or spatula, and volcano-shaped spout allows for drip-free mixing. Comes individually boxed for safe shipping
- PERFECTLY PACKAGED: Individually boxed to ensure each bottle arrives safe and ready to use!
- NOT JUST FOR DRINKS: Excellent in culinary applications such as baking and desserts. Perfect for experimenting with molecular gastronomy concepts like fruit foam or caviar
