Description
Whip up a batch of these icy Limber de Coco (Puerto Rican coconut popsicles) to enjoy for dessert this summer! Made with a creamy coconut milk base and bites of sweet shredded coconut. Freeze in popsicle molds or keep things nostalgic in a plastic cup, the way we do in PR.
Ingredients
Units
Scale
- 1 (13.5 oz) can coconut milk
- 1 (15 oz) can cream of coconut
- 1 (14oz) can sweetened condensed milk or sweetened condensed coconut milk
- 1 cup milk (can be dairy or dairy free)
- 1/2 tsp cinnamon + more for garnish
- 1/3 cup shredded coconut + more for garnish
Instructions
- Mix liquid ingredients. Combine coconut milk, cream of coconut, sweetened condense milk, milk, and cinnamon in a blender or large bowl. Blend (using an immersion blender if combining in a bowl) until evenly combined.
- Mix in shredded coconut. Whisk in the shredded coconut.
- Pour & freeze. Add some cinnamon and shredded coconut to the base of the cups or popsicle molds. Pour the mixture over top and finish with a dusting of cinnamon and shredded coconut. Cover with aluminum foil or plastic wrap and freeze overnight or until solid (about 4-6 hours).
- Enjoy. Uncover the limber de coco and squeeze the base of the plastic cups to move the popsicles up and out of the cups. Enjoy!
Notes
Cups: I found a 25 pack of the same plastic cups I used to buy in PR at my local dollar store, but use what you can find! Popsicle molds work great too if you’ve got them.