Limber de Coco (Coconut Cream Popsicles)
May 30, 2009 by Meseidy
Filed under Dessert, In My Kitchen, Snacks, Tools
Limber de Coco
In every neighborhood in Puerto Rico there is an old lady that will sell you limber for 50 cents, back in my day it was 25 cents. Usually she will come out in a “bata” or mu-mu with curlers in her hair. I remember when I was a little girl there was this lady that lived down the street and sold limber in 5 different flavors, coconut was my favorite. Limber is basically a popsicle, but it is usually sold in small dixie cups. These are a great treat on a hot day.
Today was a definitely hot and hubby spent most of his day outside while I was in the kitchen. I had a crazy busy day in the kitchen today. You will see the results here in future postings.
Hubby LOVES I mean LOVES coconut, I think he may have been deserted on an island in a past life and lived off of coconuts. No joke if it has coconut it has Hubby’s name all over it. I had recently bought some popsicle molds and thought that today would be a good day to make some “limber de coco”. After breakfast I made the mix and by the late afternoon after Hubby had been outside all day he was able to enjoy this cool treat.
Mmmmmm they are so delicious, great to have in the freezer for your kids or your hot Hubby…..you know because he has been out in the sun all day….. literally he is hot.
Limber de Coco
1/2 can evaporated milk
1/2 can coconut milk
1/4 cup sugar
1 tsp. vanilla
1 egg yolk
Cinammon to taste
1/2 cup of shredded coconut
Directions
Mix evaporated milk, coconut milk, sugar, vanilla, egg yolk and cinnamon in a bowl. Add additional sugar and cinnamon to taste.
Pour into popsicle molds.
Freeze and Enjoy!!
I have noticed quite a bit of discussion and concern about the raw egg yolk. The egg yolk is not a do or die ingredient. Consuming raw products is to your discretion. However speaking from personal experience I have been consuming raw egg yolks in some form since I was a kid with no issues. Also, relatively few eggs contain salmonella and the ones that do are most dangerous to compromised immune systems, such as very small children and the elderly. All foods have a “danger” zone were bacteria will begin to grow and multiply. Eggs or any food requiring refrigeration should not be held at a temperature range of 40 to 140for more than 2 hours. The popsicles obviously are kept below 40 because they are frozen and are consumed well before 2 hours. They are so yummy your done in like 2 seconds. 
I am not encouraging anyone to consume raw products. I am just giving you some info to help you with your concerns.
By the way could you do me a favor and vote for me?
Those look so refreshing!
Hi! I am also Puerto Rican, living in Enid, OK. Small world, huh?! I saw your recipe pic on tastespotting.com and I just knew you were Boricua. I was wondering if you knew how to make limber de leche (my favorite)? If you do and would share the recipe, I will be forever virtually grateful.
Thanks a bunch!
Here’s my recipe for Liber de Leche:
2 cans evaporated milk
2 cans water
sugar to taste (about 3 T)
1 t vanilla extract
1 t almond extract
1 t ground cinnamon
½ t ground nutmeg
Combine all ingredients. Mix well and pour into 3 or 5 oz disposable cups and freeze.
Que ricoooo!!! Si no fueran tan engordantes, haria todos los dias!
This looks and sounds delicious!
is there anything i can replace the egg yolk with??
Hey! We are from PR too, living in DC. Thanks for sharing the recipe with us.
Next you should share how to make “cheesedogs, tortitas, rellenos de papa, piononos and bacalaitos”.
Saludos,
Gil
Yeah, Baby!
im a little worried about the egg yolk (it not being cooked and all *eek*). will it come out ok without the addition of the (raw) egg yolk? or can i substitute something else?
If you are worried you can go ahead and skip it. I have done it before and they are just fine.
I performed some Google-Fu and came across this procedure. It’s a little more work, but if these treats are half as good as they sound, it’ll be worth it:
http://culinaryarts.about.com/od/eggsdairy/ht/pasteurize_eggs.htm
I love limber! My favorite is limber de leche! I think it would be the same recipe, replace the coconut milk with condensed milk.
see above recipe
Hey there —
Just made these and they are absolutely fantastic! Creamy, not too sweet, refreshing… I would never have thought to use evaporated milk…. Thanks for the recipe — these are going to be come a regular in our house…
Emily
Yeah!
I am so glad you liked them! Evaporated milk makes everything creamier. Use it in your coffee and it is oooooooh so delicious.
I tried Malta (a latino soft-drink?)some years back and decided I liked it.
A friend suggested I cover a raw egg with sugar, add the malta,
then mix well.
I did.
It was great.
Hi hi, those look so jummy I live in Iceland and we don’t have evaporated milk over here, do you by any change know a fit substitute for it? Wiped cream? buttermilk?
You should try Coconut sugar. I find it at my local Asian market, it adds a yummy extra layer of coconutty flavor!
this looks delicious!
OMG! To die for! I love them!
I want to make me some of this. I told Yolanda and she says she’s making some some day. The only things she nees to buy is the can of coco. Yamaris had a half of coco but Yolanda blend it and put it in the fridge to soak.
This goes well with the Jibarito.
I made these over the weekend. wow I love these, so easy and so yummy. The touch of cinnamon gives it a warm taste. I think this will be my new guilty pleasure =)
I made these yesterday and WOW they are soooooooooooooo good..I mean really good. Thank you so so much for this simple yet amazingly tasteing recipe:)
They look so good, very refreshing.
Hi,
these look great, can’t wait to try them!
Can you tell me the size of a “can” of evaporated and coconut milk? In Australia we have a few different sizes, the common one is about 400ml.
Thanks
I used a 12 oz can which is standard here. I believe that is 325ml.
Hmm and also, where does the shredded coconut come into it? Do you just add it with the other ingredients before freezing? I don’t know if that would be nice for the texture or maybe it would become a bit rough and chewy…
I add the shredded coconut with the mixture and freeze it. My Husband loves coconut. If you are unsure about the texture leave it out. It will still be delicious.
Thanks for both the replies, and so quickly!
Look forward to making these soon (even though it’s the middle of winter in Australia!). It will be my tropical island escape while I eat it
wow limber i love the one with matequilla de mani that one was create .. Love Limber .. I ‘m also Boriqua .. from Vieques .. We had this lady she will make limber all flavor .. wow limber love it
In my last post, I forgot to ask one very important question: How many popsicles does this recipe yield? I have one of those popsicle molds w/ only 4 slots. How many does this recipe make? Seems like 6-8. Please let me know. Thanks!
I made 6 popsicles.
Here’s a silly question: if my math sucks and I obly want to make 4 popsicles, and I don’t feel like cutting the recipe in thirds or whatever, you suppose it would be all right to make the whole bath, freeze 4 and then refrigerate the remaining mixture until someone eats 2 popsicles and makes room for the remaining 2? If not, I’m going to have to apply a little math *ugh* :-\
Oops, typos. obly = only, and bath = batch! Sheesh! LOL
That should work just fine. It is just milk and I am sure that you will have 2 empty molds pretty quick.
You can also use 3 or 5 oz disposable plastic cups.
umm you can use bannana instead of egg
my aunt is a baker and has a vegan bakery.=] they make these.
Hi Meseidy,
I have a question about the coconut milk, is it the milk that you’re referring to or coconut cream?
I make limber de coco occasionally, but feel that they don’t taste as good as they should, I use Coco Lopez cream of coconut but I also see coconut milk, so I guess I’m just a little confused!
Could you specify the brands you use?
Thanks alot,
Veronica
I use coconut milk, I don’t use a specific brand. I use what I can find, here in Tulsa I use a Roland Coconut Milk.
YUM! Can’t wait! Im in Miami, so i can use this! Can anyone name some other popular flavors and tell me hot to make them? Is the coconut just regular fresh?
My daughter love to make limber de coco back in PR with grandma, thanks for the recipe, this one is more fast than the way she do it and less complicate. We love them.
i discovered your blog a few days ago (through tasty kitchen) and i already have pork shoulder marinating and i just made these popsicles – this is a great recipe! i made a double batch (so i wouldn’t have 1/2 cans of coconut/evap milk sitting around unused) and put the mix in dixie cups (thanks to a reviewer for the suggestion) since i didn’t have popsicle molds. delicious and SO EASY. i have not tried very many Puerto Rican recipes and am gaining confidence! thanks for this great recipe.
I want to try this sooooooooooooooooooo bad. Can you put any other homade popcicle recipes on line. (PITTSBURGH IS AWESOME) ((not that anyone didn’t already know that.))