Limber de Coco (Coconut Ice) is a frozen coconut flavored ice that will cool you off during the hot summer months! Our Limber de Coco is very similar to the Italian Ice. In addition, the coconut flavored mixture is traditionally prepared with coconut milk and usually poured into ice cube trays or small plastic cups (7 ounces or 9 ounces) and then placed in the freezer overnight. You can also pour the coconut mixture into popsicle molds that are available at most retail stores. Today, however, you will find this summer treat prepared with many different tropical flavors that are so refreshing and tasty.
I normally prepare the Coconut Ice with homemade coconut milk. For this cooking demonstration, I will be using the canned coconut milk. Before we add all the ingredients to the electric blender, I would recommend to first open 1 can of coconut milk and stir to combine both the coconut cream and the liquid. However, for those individuals that are interested in making this recipe with homemade coconut milk, click on the beverage category (Recipe Tab) for the Coconut Milk recipe.
A Little Bit of Food History!
Did you know that the Limber de Coco (Coconut Ice) was named after Charles A. Lindbergh? Mr. Charles Lindbergh was the first pilot, of course, to fly solo across the Atlantic Ocean. When he landed in San Juan, Puerto Rico on February 2, 1928, the islanders greeted him with a frozen tropical fruit juice. Since Mr. Lindbergh enjoyed the frozen beverage so much to their delight, the Puerto Ricans, consequently, named the frozen tropical fruit juice “Limber” in his honor.
Preparing the Coconut Mixture for Limber de Coco!
In an electric blender, pour 1 can (13.5 ounces) of coconut milk, 1 can (12 ounces) of evaporated and ½ cup of water.
Add 10 tablespoons of sugar, 1 teaspoon of vanilla extract and ½ teaspoon of ground cinnamon.
Cover blender with lid and beat at high speed until all the ingredients are well blended and a creamy texture is formed.
After 30 seconds of blending, the coconut mixture has a smooth consistency.
NOTE: Depending on your blender, it might take more than 30 seconds to blend all the ingredients for the coconut mixture.
Filling Various Containers with the Coconut Mixture!
Fill the ice cube trays with the coconut mixture and cover tightly with lid.
Another popular method of preparing the Limber de Coco; for example, is to pour the coconut mixture into plastic cups, leaving ½ to 1-inch space from the top of rim. Cover with lid, if available or with Saranwrap.
Lastly, fill each compartment of the popsicle molds with the coconut mixture. Cover tightly with lid.
Most importantly, I love to demonstrate the various methods of preparing and storing the Limber de Coco. We can now place them in the freezer overnight.
Tasting the Limber de Coco (Coconut Ice)!
For the limber in plastic cups; for instance, we wait until it starts getting a little soft so we can squeeze the bottom of cup to push up the coconut ice. We can then bite into the coconut ice.
Remove the Limber de Coco from the popsicle molds and then consume in the same manner as you would for a regular popsicle.
Meanwhile, you can pop several coconut ice cubes from the ice cube tray and place in a bowl. Furthermore, sprinkle ground cinnamon on top of Limber de Coco to add more flavor. Otherwise, enjoy this tasty coconut flavored Limber de Coco with a spoon!
Click on the button below to watch my YouTube video on How to Prepare Limber de Coco (Coconut Ice)!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.
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Limber de Coco (Coconut Ice)
- Prep Time: 10 Minutes
- Total Time: 10 Minutes
- Yield: 34 coconut ice cubes 1x
Description
Limber de Coco is a frozen coconut flavored ice that is so refreshing and tasty during the hot summer months! An excellent treat for both adults and children!
Ingredients
- 1 can (13.5 ounces) coconut milk
- 1 can (12 ounces) evaporated milk
- ½ cup water
- 10 tablespoons sugar or to taste
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Add all the ingredients in an electric blender.
- Beat at high speed until well blended and forms a creamy texture.
- Pour into ice cube trays, 7 or 9-ounce plastic cups or popsicle molds.
- Place in freezer overnight.
- Remove the coconut ice from the ice cube trays and place in a bowl. Sprinkle cinnamon on top of coconut ice and enjoy with a spoon.
- Squeeze the bottom of plastic cups when it starts to soften to push up the coconut ice and then bite into it.
- Remove popsicle from molds and consume as you would like a regular popsicle.
- Category: Ice Cream
- Method: Blending - Electric Blender
- Cuisine: Puerto Rican
Keywords: Limber de Coco, Coconut Ice
24 Comments. Leave new
I’m going to try to make it.
Hi Monica, Great news! It is a very simple and delicious recipe. I love making “limber de coco” especially during the summer months.
How do I buy your cookbook
Hi Judy, I sent you a separate email for the purchase of my cookbook. However, you can click on the cookbook tab on my website and purchase the cookbook or download the order from if you prefer to mail a check.
I remember buying 1 limber for a penny in Ponce, PR after school. Now I learned how the name came about.
Good history lesson!
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Thank you, Ada. I love the limber as well. It is so refreshing especially during the hot summers!
Podemos usar leche de coco evaporada, verdad? . Cada día hay más personas intolerables a la leche de vaca. Veganas. Ò con una dieta a base de plantas. La receta original no tenía leche de vaca. Gracias!
Hola Wilma, La leche de coco evaporada es espesa y por lo tanto, el limber no va a contener la consistencia adequada. Sugiero que le añada suficiente agua a la leche de coco evaporada para liquidarla. Gracias por su pregunta.
So glad to have found your YouTube video.
I was looking for a recipe for limber de coco. It was a treat and I have such fond memories of having it as a child. Can’t wait to try it this week!
Hi Nory, Glad you found my food blogging website and video. Yes, our Limber de Coco does bring a lot of childhood memories! Enjoy the limber this week and take care.
There was a machine my aunt used and turned what felt like forever but made the best limber. Ang idea what machine might have been or what it’s called?
Hi Marielis, My dad would make the best coconut ice cream with a manual ice cream maker that required ice and salt. He would spend hours turning the coconut cream manually! This was in the mid 50’s. Here is a link with a description and picture of machine my dad would also use to make his coconut ice cream and limber. Click on link https://es.wikipedia.org/wiki/Heladora#:~:text=La%20heladora%20es%20un%20aparato,se%20formen%20cristales%20de%20hielo.
I believe the machine was actually an Ice Cream making machine. My brother in law made Coconut Ice Cream in a machine that took hours to make the Coconut Ice Cream but was worth every hour of waiting. He kept Ice around it as it slowly spinned and hardened the Coconut Ice cream.
Hi Jorge, I remember those days as well. Many pleasant memories with my dad and his manual ice cream machine, preparing Coconut Ice Cream. He spent hours manually turning the handle but as you mentioned above, it was worth the wait. Have a great week!
have been searching for this dessert. had it when I lived in NYC as a child and thought it was so refreshing and delicious.
Hi Maria, I am getting ready to videotape a new version and will post on website this week with newer pictures. However, the ingredients will remain the same. Yes, it is delicious and with summer around the corner, it will definitely be a treat. Thank you for visiting my food blogging website!
I forgot
To put the water is that a problem ?😩
Hi Tiffany, When you prepare the limber de coco and omit the water, the frozen consistency of the limber will differ but the taste will be the same. The water helps to crystallize the limber for a crunchy texture. Enjoy your day.
I love the way you smile and project your voice! I wonder can you substitute maple syrup for the sugar and omit the water if you do?
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Hola Nydia, Thank you for your lovely comment. Using maple syrup adds no extra moisture; therefore, the water is necessary because it also provides the crunchy texture when frozen. The carbs and calories of maple syrup are comparable to regular sugar except that maple sugar has a lower glycemic index. However, I never substituted the sugar with maple syrup for this recipe but you can definitely experiment with it. I would recommend to use pure maple syrup and not store bought. Enjoy this Holiday weekend.
I’m proudly from San Juan Puerto Rico residing in US for many years, but I never though that seeking for limbers recipe will bring me all those memories from our roots, our parents, abuelo y abuela. I SEND TO ALL A BIG HUG!!! Those days, our kitchen, our culture, .tears on my eyes. Let’s keep this connection alive forever.❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️🇵🇷
Hola Clara, Yes, we need to continue introducing the authentic recipes from our culture. It does bring back a lot of fond memories! Enjoy your week!
Hi and thanks for your recipe! It’s delicious, my grandkids loved it! I didn’t know that limber is actually named after Charles Lindbergh! Great to know…
Hola Mari, I am glad your grandchildren loved the limber. Yes, whenever possible, I like to give a little food history about our traditional cuisine.