Limber de Coco
Updated Aug. 14, 2020
- Total Time
- 10 minutes, plus freezing
- Rating
- Comments
- Read comments
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Ingredients
- 1cup half-and-half
- 1(12-ounce) can sweetened, condensed coconut milk
- 1(13-ounce) can full-fat coconut milk
- ½teaspoon vanilla extract
- ⅛teaspoon ground cinnamon
- 1teaspoon kosher salt
Nutritional analysis per serving (12 servings)
143 calories; 15 grams fat; 13 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 2 grams protein; 177 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ½ 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.)
- Step 2
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.
- For a piña colada version, add undrained pineapple tidbits or fresh pineapple. To make this vegan, substitute the half-and-half with a combination of half a (15-ounce) can cream of coconut and ½ cup soy milk.
Private Notes
Comments
I'm based in the UK, and I love these American recipes, but they are also a complete mystery. What is Half-and-Half, and what can I use as a substitute? I've never seen Sweetened Condensed Coconut Milk over here, but thanks to CFXK I can make my own. Kosher salt is also not something I knew, but Wikipedia explained that. We may share a language, but the vernacular of cooking and recipes is very different either side of The Pond!
Walmart and Whole Foods usually sell it, and you may find it in your local grocery chain. Also simple to make: dissolve at least a couple of tablespoons of sugar or honey (or more, depending on how sweet you would like it) in a can of full fat coconut milk over low heat, and then simmer it, stirring occasionally, down to about half volume or to desired consistency (maybe 45 min to and hour).
What a treat! I used regular sweetened condensed milk in place of the sweetened condensed coconut milk, since that's what I had at home. I may try making my own next time (Stella Parks at Serious Eats has a recipe with regular milk that I could adapt), although I could also order it online. I froze them in popsicle molds (6), and had some left over to freeze as ice cubes, which I'm thinking of throwing in the blender with some rum!
I accidentally bought sweetened coconut condensed milk, and so came across this recipe. It was a pleasant surprise - very refreshing. While salt is required to develop the flavor, I would had preferred a bit less. Next time will try adding pineapple as suggested. If the ingredient don't mix, heat the mix in the microwave and you will get a smooth mix.
When I tried whisking this together, my coconut milk separated, and the solids rose to the top and I was unable to recombine them. They just stuck to my whisk in a huge clump. Anyone else have this issue and find a solution?
I used Coco Lopez, which is or isn't sweetened condensed coconut milk, depending on your source. The result is very sweet, but refreshing. One glance at the ingredients tells you that this isn't health food, but the scolds here seem intent on making an issue of this. It's a treat for a hot humid day. Other receipes combine different milks with coconut milk and sometimes sugar, with varying amounts of vanilla and cinammon--I'll have try some of them. I fogot the salt and didn't miss it.
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