When I was a little girl, one of my favorite (and most delicious!) projects to do with Mami in the kitchen, was to make fresh coconut limbers, the tasty frozen little coconut flavored cubes we would make at home. Not to be confused with the shaved ice Piraguas (immortalized forever in “In the Heights”), limber was made at home in ice cube trays, although today you could put them in popsicle molds or whatever else your heart fancies. Limber was a big complicated affair to make, because first you had to grate the coconut by hand with a box grater, then you had to “wash” the coconut, and THEN you had to squeeze the coconut meat dry in a clean kitchen towel. Not until then could you sweeten with sugar, fragrance with vanilla, and pour into the ice cube trays.
After playing with a few recipes, I tried a recipe that calls for coconut milk, and cream of coconut, and water. This recipe did not work well for me, as I found that the limber separated when frozen, and did not maintain it’s pretty white color throughout. That sent me back into the kitchen, and here is what I was left with:
Limber de Coco
1 can cream of coconut
1 cup half and half
1 can coconut milk
1/2 cup water
1/2 teaspoon pure vanilla
Whisk in the half and half into the cream of coconut Stir in the coconut milk, water, and the vanilla.
Pour into ice trays.
Cover the ice trays with plastic wrap, and poke toothpicks into the wrap so your limbers have a little handle.
Place the trays in the freezer (I found that they were best after about 8 hours or overnight). Pop your limbers out of the trays and enjoy! This recipe yielded 3 ice trays of limbers.
It doesn’t get easier (or tastier!) than that!