Limbers de Coco: Creamy Puerto Rican Coconut Ice Pops Recipe
Limbers de Coco are creamy, traditional Puerto Rican coconut ice pops that combine rich coconut milk, cream, and warming spices to create a refreshing and tropical frozen treat. This recipe involves gently warming the ingredients to blend flavors before freezing in individual servings, resulting in a smooth and flavorful dessert perfect for hot days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 24 hours 20 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Freezing
- Cuisine: Puerto Rican
- Diet: Vegetarian
Ingredients
Ingredients
- 1 can (13.5 oz) coconut milk
- 1 can (13.5 oz) cream of coconut
- ½ can (approx. 6.75 oz) coconut heavy cream
- 1 tsp cinnamon powder
- ½ tsp nutmeg
- ¼ tsp salt
- 1 tsp almond extract
- ½ tsp vanilla extract
Instructions
- Warm the Mixture: Add all ingredients into a pot and gently warm over low heat. Be careful not to let it boil. This warming process helps emulsify the fats, reduces excess water, and allows the spices to blend evenly throughout the mixture.
- Pour and Freeze: Pour the warm coconut mixture into disposable cups, placing them on a plastic tray to catch any spills. Cover with lids if available. Freeze until fully solid, typically about 24 hours. Once frozen, transfer limbers to a freezer bag for convenient storage.
Notes
- Warming the mixture gently is crucial to ensure a creamy texture by blending the fats and spices well.
- Do not boil the mixture, as it may curdle or separate.
- Using disposable cups makes it easier to portion and serve the limbers.
- Allow at least 24 hours in the freezer for the limbers to fully set.
- Almond extract adds a subtle nutty aroma but can be omitted for a pure coconut flavor.
