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Coco Lopez Piña Colada Dessert

This creamy tropical dessert combines Coco Lopez cream of coconut with whipped heavy cream, pineapple juice, lime juice, and optional rum to create a light, airy piña colada-flavored mousse with minimal prep.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Caribbean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 can 15 ounces Coco Lopez cream of coconut
  • 1 cup heavy cream
  • 3/4 cup pineapple juice
  • 2 tablespoons lime juice freshly squeezed
  • 3 tablespoons white rum optional
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Shredded coconut unsweetened, for garnish
  • Fresh pineapple chunks for serving

Equipment

  • Blender or food processor
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Serving glasses or bowls
  • Refrigerator
  • Zester or microplane

Method
 

  1. Chill your mixing bowl and whisk in the freezer for at least 15 minutes.
  2. Crack open the can of Coco Lopez cream of coconut and stir thoroughly to recombine settled solids.
  3. Pour the stirred Coco Lopez, pineapple juice, lime juice, rum (if using), and vanilla extract into a blender and pulse for 15 to 20 seconds until pale and foamy.
  4. Pour the heavy cream into the chilled bowl and whisk on medium-high speed for 3 to 4 minutes until stiff peaks form.
  5. Gently fold the blended coconut mixture into the whipped cream using a rubber spatula, making sweeping motions to preserve air.
  6. Sprinkle the powdered sugar over the mixture and fold gently for 30 seconds to evenly distribute.
  7. Divide the mixture among serving glasses or bowls, filling each about three-quarters full.
  8. Cover and refrigerate for at least 2 hours to chill and allow flavors to meld.
  9. Just before serving, garnish with shredded coconut and fresh pineapple chunks.

Notes

Always stir your Coco Lopez cream of coconut before using to ensure even flavor distribution.