Message 24904 of 39188 in General Discussion

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So we mostly agree that using coconut cream is a must? and coconut cream 
requires refrigeration once opened? So I keep mine in a squeezy bottle in the 
fridge as leaving stuff in opened cans is a definite no-no, agreed? But 
coconut cream seems to congeal at fridge temperature, to the extent where even 
by squeezing really, really hard I can't get any out. If I bung it in the 
microwave for 20 seonds it reliquifys but this is hardly conveninent and I'm 
sure can't be good on either food safety grounds or taste/flavour grounds. So 
what do you good folk do? It seems to me the only viable option is to open a 
fresh tin every day and leave it at room temperature, then discard whats left 
at the end of shift. We trade for about 10-11 hours most days which is surely 
to long a time for me to then refridgerate it overnight? This seems very 
wastefull when on somedays I serve no Pina's and on most days two or three 
tops so instead of using say 2 cans a week I'd be using 6 or more. I suppose 
by waiting till the first Pina is served and then opening a can I'd cut down 
on waste but it looks a bit un-prepared and is a bit of a hastle.
I currently use "New Cool, Coco Island Real Caribbean Cream of Coconut" from 
The Dominican Republic." (for anyone familiar with that product one of our 
bar-girls recently pointed out how phallic the pina colada/coconut shell logo 
on the can is, good for a laugh with your customers!)
Any help and advice gladly recieved, I'm going to open a can right now and get 
the night rolling, Cheers : Jake....
Incidentaly I agree with you Nidal, gotta be the summer of the Pina Colada, 
and I know Paul Wooton @ Class is a big fan, perhaps we should badger him to 
put one on the cover?