The heart of the coconut had long been an important ingredient in many delicious desserts from the tropical islands
Don Ramon Lopez Irizarry set out to find an easier way of doing this. In his small laboratory in Puerto Rico, he developed the original Coco Lopez by blending the delicious cream from the hearts of Caribbean coconuts with the exact proportion of natural cane sugar.
Over half a century ago, Don Ramon Lopez-Irrizarry developed the original Coco Lopez. Living in Puerto Rico, Don Ramon sought a way to make enjoyment of coconut meat easier. Up until then, jus getting to the heart of the coconut was a task in itself. The sweet, white coconut meat was protected by a rock-hard shell-like rind, and it had to be broken at jus the right moment to obtain the peak flavor.
In his small laboratory, Don Ramon worked and developed Coco Lopez, a delicious homogenized cream made from the tender meat of the coconut, and blended with the exact proportion of natural sugar, at the perfect combination of pressure and temperature, resulting in a pure, smooth coconut cream. The small plant was able to produce about 20 cases daily, which involved processing about 300 coconuts. The label on the can displays a photo taken by Don Ramon’s nephew of a tropical scene, sky and palm trees. An open coconut half was transposed on top of the picture, and the current label design is still based on the original photo.