Limber de Coco or Coconut Ice is similar to coconut Italian ice and is a refreshing Puerto Rican recipe for both kids and adults. You can make these in cups, small bowls, cupcake pan, or popsicle molds, or whatever you have on hand. There are numerous variations, so it can also be prepared with pineapple juice, mangos, or raspberries.
How to Make Coconut Ice
Now that we are in the middle of the dog days of summer, it’s hot, it’s humid, and the sun shines relentlessly. A cold snack like Limber de Coco is just what the doctor ordered. You will need cream of coconut, half-and-half, coconut milk, water, and some vanilla extract for this tasty treat.
Just mix them together and freeze it until it is solid and then you have a summertime snack that you will not forget. To get the fluffiest texture, mix the ice more than once while it’s freezing. You can also top with some fresh coconut.
Limber de Coco ~ Coconut Ice
- 1 can cream of coconut 8 ½ ounce can
- 1 cup half-and-half
- 1 can coconut milk 13 ½ ounce can
- ½ cup water
- ¼ tsp pure vanilla extract
- 4 tbsp white rum
- grated coconut
- Whisk in the half and half into the cream of coconut. Stir in the coconut milk, water, and vanilla.
- Pour into 3 ice trays or any small cups, mini bowls, cupcake pan or popsicle molds. Allow to freeze until solid.
History of the Limber
This dessert is named after Charles A. Lindbergh, who was the first pilot to fly across the Atlantic Ocean. When he flew to Puerto Rico, the locals offered him a frozen fruit juice, which he enjoyed, so the people named it Limber in his honor. Nowadays, Limber can be found at numerous roadside fruit stands and gas stations in Puerto Rico.
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