Homemade Cream of Coconut
from https://www.artofdrink.com/

Jeff “Beachbum” Berry has stated that Coco Lopez is the best for cocktails. This recipe is as easy as it gets and you end up making an additive-free Coco-Lopez substitute perfect for a Pina Colada. I recommend using coconut milk with a fat content above 15%.

The Art of the Drink recipe calculates the amount of sugar to use from the percentage listed on the can. "The nutrition label indicates the following per 28-gram serving: 18 grams of sugar, 5 grams of fat and 15 mg of sodium. This tells us that we should aim for roughly 18 grams of sugar per ounce (28g)." But coconut contains some natural sugars. I would taste this as I add the sugar, adding a little at a time. Creme of Coconut is very sweet. I would like to buy a can and taste test it against the homemade to know.

400 ml Coconut Milk (full-fat) (13.5 oz.)
375 g Sugar (roughly 1 3/4 cups) - another recipe only calls for 3/4 cup, Yield: 1 1/2 Cups (12–14 ounces), which sounds more reasonable (https://thecoconutmama.com/)
12 g Coconut Powder (1 Tbsp) (optional)*
1/2 g Salt (⅛ teaspoon)

*Coconut milk powder is an optional ingredient. It slightly thickens the cream of coconut and adds more coconut flavor to the syrup.

Combine all the ingredients into a pot and gently heat and stir until the sugar is dissolved.

If using coconut powder, use a stick blender to blend the mixture smooth.

Pour into a squeeze bottle for convenience

The serving size is 28 grams but the serving volume is 22 mL (3/4 oz).

Yield: 24 servings