Limber De Coco Recipes

LIMBER DE COCO

Steps:

• In a large bowl or spouted measuring cup, blend or whisk the half-and-half into the sweetened, condensed coconut milk. Add the remaining ingredients and 1/2 cup water and whisk to combine. Pour into small disposable cups and freeze for at least 4 hours, until frozen. (For smaller servings, pour into an ice tray.)
• To serve, squeeze the cup to push the limber up, and eat it directly from the cup. You could also pull it out of the cup and flip it, so the base becomes the top, and eat.

LIMBER DE COCO (COCONUT ICE)

Steps:

• Mix coconut milk, evaporated milk, sugar, vanilla extract, and cinnamon together in a bowl or blender until sugar dissolves and mixture is thoroughly combined.
• Pour mixture into ice trays or popsicle molds. Freeze 8 hours to overnight.

LIMBER DE COCO (PUERTO RICAN COCONUT ICE) RECIPE

Steps:

• Mix all the ingredients in a big bowl. Pour the mixture into ice pop molds or disposable cups and place in a freezer. Let sit for at least 6 hours or overnight. Enjoy!

LIMBER DE COCO Y PIñA

Steps:

• Place six 8-ounce plastic cups on a tray small enough to fit into your freezer.
• Combine the coconut milk, pineapple juice, coconut cream, pineapple chunks and sugar in a blender and blend until homogeneous. Taste for sweetness, adding a bit more sugar if you'd like.
• Pour the mixture into the prepared plastic cups, filling them to about 1/4 inch from the brim. Freeze for 1 hour, then stir each one with a small spoon to incorporate the mixture again in case it has separated a bit while sitting; the limbers should be at a slurry stage at this point, which should prevent the mixture from separating again after reincorporating. Continue to freeze until fully frozen, at least another 7 hours. The limbers will keep in the freezer for up to a month.

LIMBER DE FRAMBUESA

Steps:

• Place seven 8-ounce plastic cups on a tray small enough to fit into your freezer.
• Combine the raspberries and 3 cups water in a medium saucepan. Bring to boil and immediately reduce to a simmer. Let the raspberries cook until they've lost their color, about 20 minutes. Strain the mixture through a fine-mesh sieve and discard the solids.
• Pour the hot liquid back into the saucepan, add the sugar and stir until the sugar is dissolved. Add 2 cups room-temperature water and stir to incorporate. Taste for sweetness, adding a bit more sugar if you'd like. Set aside to cool.
• Once cooled, pour the mixture into the prepared plastic cups, filling them to about 1/4 inch from the brim. Freeze until fully frozen, at least 8 hours. The limbers will keep in the freezer for up to a month.