Mantecado De Coco Recipes

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!

MANTECADOS: TRADITIONAL SPANISH CRUMBLE CAKES

Steps:

• Gather the ingredients.
• Preheat the oven to 325 F.
• In a large mixing bowl, use a hand mixer to whip the vegetable shortening with the oil. Add the sugar and mix until smooth. Add the egg yolks, anisette, lemon peel, lemon juice, and cinnamon , and mix together.
• Add 7 of the cups flour, 1 cup at a time to the mixture, then add baking soda. Be sure to mix well. The dough should be smooth and soft.
• Using a teaspoon, scoop out a dollop of dough. Form balls about the size of walnuts using your hands. If the dough is too sticky to roll into balls, mix in additional flour (from 1/4 to 1/2 cup).
• Place balls onto an ungreased cookie sheet . Lightly press down on each ball to flatten slightly. Brush the beaten egg white on the top of each cookie. Bake cookies until they begin to turn light brown on the bottom edges, about 15 to 20 minutes.
• Let the cookies cool 5 minutes before removing from the cookie sheet, as they are very delicate. Sprinkle with sugar and cinnamon if desired.
• Enjoy.

MANTECADO DE COCO (COCONUT ICE CREAM)

Steps:

• Beat the sugar and yolks.
• Add hot milk and salt.
• Cook this over low heat until it thickens a bit.
• Add cold milk and coconut milk.
• Freeze in ice cream freezer or, as they do in Puerto Rico, freeze in a bowl or ice cube trays.

MANTECADOS RECIPE: TRADITIONAL SPANISH SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°F