The classic Piña Colada is a strategic ensemble of pineapple's vibrancy, lime's tartness, creamy coconut's allure, and a good hit of rum-it's a delightful middle ground between a lively tropical getaway and a comfortingly familiar treat. While rum often takes center stage in this concoction, the real hero is coconut, responsible for marrying acidity, alcohol, sweetness, and texture. But, which coconut derivative steals the maritime show-coconut milk, cream of coconut, or coconut cream?

Each comes with its distinct flavor profile. Coconut cream is obtained by pressing shredded coconut, while coconut milk is a diluted version with reduced fat. The most decadent of these is cream of coconut, a sweet syrupy blend typically associated with Piña Coladas and sweet-laden desserts.

Traditionalists lean towards cream of coconut, while others seek a lighter palate sensation with coconut milk. Several bartenders shared their coconut of choice for Piña Coladas, showcasing alternatives that move beyond the conventional Coco Lopez cream.

"I often choose Thai coconut milk instead of cream," disclosed Demi Natoli, Beverage Director at Nashville's White Limozeen. This choice allows them to control sugar content - a significant advantage to ward off excessive sweetness or artificial coconut notes.

Meanwhile, bartender Michael Mesh from St. Roch Fine Oysters & Bar in Raleigh, North Carolina, championed homemade cream of coconut from high-fat Thai coconut milk, suggesting that adding sugar would essentially give you homemade cream. He also introduced a casual twist to Piña Colada by adding a touch of banana-infused rum and espresso liqueur.

For those less inclined to making cream themselves, both Mesh and John Plascencia from Lotte Hotel Seattle recommend turning to Coco Lopez-the industry standard. Its origins trace back to Puerto Rico, home to the famed Piña Colada.

Atlanta's Adiõs co-owner and beverage director, José Medina Camacho, crafts a unique Piña Colada recipe that pairs Aroy-D’s coconut milk and coconut cream with a hint of Coco Lopez cream for sweetness. His secret-adding Chinese five-spice powder for an unparalleled flavour statement.

Camacho's Piña Colada recipe: 2 parts coconut milk, 1 part coconut cream, 1/2 part Coco Lopez cream of coconut, and a smidge of Chinese five-spice powder.

John Plascencia swears by Boiron’s coconut purée for the perfect creamy texture for frozen Piña Coladas-real fruit combined with sugar, free from additives or preservatives.

Rob Husted from Steel Tie Spirits Speakeasy champions Coco Reàl, valuing its bartender-friendly packaging that promotes ease and speed. Coco Reàl is a unique blend of cane sugar and fresh coconuts.

Adrian Lindsay, head bartender at Missy Lane's Assembly Room, favors the same, lauding its flavour and affordability.

Miguel Vargas at Chileno Bay, Auberge Resorts Collection in Los Cabos, Mexico, stakes his marker on Nature’s Heart coconut milk, showcasing its versatility in both alcoholic and alcohol-free mixes.

Erbin Garcia, director of operations at Caña Rum Bar, decided to create his signature coconut cream from fresh young Thai coconuts, finding the perfect balance of sweetness. His secret recipe involves mixing two parts coconut water with meat, one part sweetened condensed milk, followed by blending it 2:1 with Coco Lopez. The result is a homemade coconut cream with freshness and longevity.