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?
Super fan here 🙂 Everything I’ve made has been amazing. I made these limbers a few weeks ago. My grandmother’s were creamy though, not frozen solid. If I substitute the coconut milk for cream of coconut, will that make them creamy?
would you mid letting me know which webhost you’re working with?
I’ve loaded your blog in 3 completely different internet browsers
and I must say this blg loads a lot faeter then most.
Can you recommend a good hosting provider at
a reasonable price? Thanks a lot, I appreciate it!
Thank you. By the way, it will be more helpfuul if you could add my G+ back 🙂
It looks delicious I will definitely try this
Limber de crema,2cups of evaporated milk,2cups of water,splenda,or sugar,1t. Almond extract,1t.vanilla,1t.ground cinnamon,half a t.of nutmeg..or some people substitute and put a little sweetened condensed milk(see above 2more recipes for crema de limber),,also for coco limbers you can substitute evaporated milk for milk.just simmer it until it thickens,its cheaper and the same.all evaporated milk is .is regular milk with less water so when u simmer it slowly the water comes out of it…thanks for your version i was using coco de crema with a little water added instead of coconut milk.thanks a little change i like it!,,would love to learn your way to make pastelles??!!
I too am from Puerto Rico and love limbers. My favorite is Coconut and I also love Limber de Crema. I currently live in NW Florida and cannot find the Crema syrup, is there a way I can prepare my own; do you have a recipe for Limber de Crema? Thank you for your delicious recipes.
What other flavor limbres can I make? My dad would make them for me and now I for my kids they love them!
Can I use coconut cream or is it better with coconut milk?
My personal opinion coconut milk is by far better than the cream. You have to get a good quality milk like Goya, not all coconut milk are the same in flavor some are only water.
Thank you for sharing your recipes and tips. I love coconut cream popsicles (limber de coco) they are my favorite.
About to make a couple batches. I also totally am a coconut lover<3
Do u need evaporated milk or no???
Yes the recipe calls for evaporated milk.
http://www.johnythegame78r2.com
Can’t wait to try this! I am actually Italian, but some of my closest friends growing up in Providence are Boricua. They used to tell me I was a Boricua at heart lol. Exactly like you said, there was an old lady who sold limbers on Cleveland St in Providence and also sold all kinds of penny candy and stuff. I used to go there at least twice a week IN MY ADULT YEARS to buy limbers and penny candy lol. Now I live in Florida and don’t know where to get them so I can’t wait to try this recipe! Thanks!
Look in the Orlando-Kissimmee area. That’s where the bulk of Floridian Puerto Ricans are.
My husband is from Cosmo P.R. These brought back great memories for him as a child. I myself had these for the very first time. YUMMY..
Thanks Meseidy and Millie for your recipes. I am a Boricua currently living in Pensacola, FL. I make “Limber” for my step grandchildren and hubby (my grandchildren are in PR). Do you happen to have a recipe for “Limber de Crema” If so, please provid as I have been trying to find a recipe for a long time.
Once again, thank you for the recipes (and the info on raw egg yolks-I have had them since I too was a child and never got sick).
Hello,
I love limber de coco!! yum i love anything with coconut in it..i was wondering do you know how to make a cherry one?
Hey not to go off topic but can anyone give me overview of. New York Car Insurance Reform 295 Greenwich St, New York, NY 10007 (646) 351-0824 They’re just down the block from me. I was wondering once they were a good insurance company. I need to obtain coverage, it is regulations you know, but I need to have a good price price plus I want friendly service.
hello im boricua too, i recently move to florida nd i love limber i remember when i was a kid too rase in puerto rico the lady down the block use to sell them 4 25 cents i would love too learn how to make limber de pina can to teach me how to do it thank you.
I was about to make some limbers de coco so I googled and discovered your blog. –I have never made one with egg yolk but your post started making me think of making coquito now instead. 😉
hi its my first time on the page LOVE IT
PEACH LIMBER
1 (29 OZ) CAN PEACHES IN HEAVY SIROUP
1/2 CUP OF CAN LIQUID, DISCARD REST
3 CUPS REGULAR MILK
1 CUP SUGAR
PUREE PEACHES, LIQUID, SUGAR & MILK
FREEZE
Hi I’m PR I live in Mt Holly NC I can’t wait to try this peach recipe.
Where can I find the rest of your recipes?
I remember when I was little living in PR (Bayamon) that the little old lady across the street used to sell different flavored limber like coconut orange papaya cherry leche chocolate. My favorite was cherry and being that I live in NYC and dont know anyone who sells them i wanted to make my own but I dont know how to. I cant seem to find cherry recipe anywhere. Might you know of one?
Just found this recipe from Google while visiting in PR. We grew up making limbers de leche and limbers de coco and want to share this tradition with my kids. !Gracias!
I’m starting out on the South Beach diet and Coconut Milk is on the “Foods to Enjoy List”, so of course the first thing I thought of was to make it into a limber! Found this recipe on Google!
I used Fat Free Evaporated milk and Splenda. The mix separated on me in the mold. A section with cinnamon, the evaporated milk, and the coconut milk at the top. Does that happen to you with regular Evaporated Milk and sugar?
Hello! I came across your website while googling limber. As someone who is 1/2 PR and 1/2 Irish, I really appreciate your cross-cultural blog. I doubled this limber recipe and it made 8 pops and 2 little dixie cups. My husband is Mexican and said he prefers mexican-style paletas de coco. His loss!
Hi! I came by your site via a link you posted on a eGullet forum about popsicles. These look so incredibly delicious- I can’t wait to make them! And I’m bookmarking your site for sure and off to check the rest of your blog out 🙂
How about, how to make limber de mango or tamarindo?
Love Love Love these!!! Everytime I go to PR I always go into la panaderia and buy a whole bunch!!! My favorite is the Oreo flavored one…yummmmmm…thanx for the recipe…i will most certainly be making sum in the next few weeks!!!
Salmonella posioning, when it has to do with eggs, it would come from the shell. Not from the inside contents of the egg itself. And this is because the egg had not been cleaned properly before going to your local grocery store.
Millie Gonzalez, Thank you so much for sharing your recipe Limber de Coco.. I just vacationed in PR and had many limber de coco, I also tried a Guava Limber that I lovedand would love to make but,I can’t find the recipe anywhere on line. If you have the recipe for Guava Limber, Could you Please share that also? It would be greatly appreciated!!
Thank you! MJ
wow, great receta, i remember i use to buy limber de coco for 5 cents . i made them famous in my wifes town in Germany
My wife and I have a shop in a village called Great Limber, in Lincolnshire, England. We sell local ice cream – perhaps we should sell limber, too! Check out our website – google “Village Stores Limber”.
This is similar to Helado de coco right? I am in the US Chicago and they sell it in dixie cups but it is smooth almost like a sorbet not Ice cream.
I have made limber de coco, but never with an egg. Was wondering what would adding an egg do?
Thanks
Thanks for sharing. I made coconut mochi that is similar to this recipe but I liked how you used cinnamon.
Do you know how to make the other flavors like cherry, guava, tamarind, orange & grape… those were soooo yummy & 25cents in my day too & the lady who sold them used to make the juiciest 1s… Also when she made her coconut 1s the bottoms would be clear & the stop white… is that how these come out…
I just recently discovered our blog from The Pioneer Woman and I am so happy that I did. I remember going to PR one summer to visit my grandparents and several families made and sold these out of their homes. They were in little 3 or 5 oz dixie cups. I bought so many. I can’t wait to make these. I have evaporated milk and coconut cream but I have to get some coconut milk. This blog/website is awesome! Do you have a recipe for pasteles that might be easier than normal?
Sorry pasteles are a labor of love. Their is no shortcut for them. 😀 I haven’t made them yet because of that very reason, but don’t fret they will make an appearance eventually.
Thanks. Well when you post that recipe I will most definitely try it.
You can try El Boriqua.com, they have a lot of puerto rican recipies.
Mavi is a delicious Puerto Rican Drink.
does anyone have the recipe for Mavi. Mavi is a delicious Puerto Rican. Live in Texas and cannot find it anywhere.
This is from El Boriqua.com:
Mavi
A fermented tea.
1 Ounce Mavi bark
1 Ounce Ginger — fresh
1 Cinnamon stick
1 1/2 Cups Water
12 Cups Water
2 1/2 Cups Sugar
2 1/2 Cups Brown sugar
2 c Mavi (previously made)
Place the first 4 ingredients in a very large pot and boil for aprox. 5 minutes. Remove from heat, strain and cool completely. Place the next 3 ingredients in a very large pot and mix well. Add the strained liquid and the 2 cups of mavi. Take a ladle and begin to mix the liquid well until it has foam on the top. Pour the mavi into quart size bottles only 3/4 full and cover with cloth.
NOTE – DO NOT COVER WITH TIGHT LID. Place the bottles in a warm place – the sun is fine – and allow to ferment for about 3 or 4 days. Then refrigerate and drink cold. The colder the better..!!
hey was wondering could you substitute the coconut milk for coconut cream was just a thuoght 🙂
I suppose you could but coconut cream settles. You may want to try a blending in a blender a combo of milk and cream. But like I always say, it doesn’t hurt to try. 🙂
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.))
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.
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.
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?
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.
umm you can use bannana instead of egg
my aunt is a baker and has a vegan bakery.=] they make these.
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.
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
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 🙂
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.
They look so good, very refreshing.
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:)
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 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.
OMG! To die for! I love them!
this looks delicious!
You should try Coconut sugar. I find it at my local Asian market, it adds a yummy extra layer of coconutty flavor!
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 can make your own evaporated milk by slowly simmering regular milk until about 60% of the water has been evaporated. Do not boil it or it will scorch. Just a slow, long simmer until the milk is heavier (like buttermilk consistency).
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.
Oh,I remember as a kid my mom would make us that ponche(punch) with either malta or Welchs grape juice. She said it had lots of vitamins. I don’t know if she just said that to get us to drink it,but it we sure had rosey cheeks…hehehe. Anyway,I just loved the taste.
Yes it is!!!
My Mom made me those ponches too. I loved them, still do. Am 66 now.
LOL…that is great I thought I was the only one who remembered those ponches….
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 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
Do you use the same amount of condensed milk as the coconut creme?
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
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 second what Meseidy said. Also, I’ve never seen a limber recipe with eggs, so the taste will still be accurate without eggs.
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!
is there anything i can replace the egg yolk with??
I’m from Puerto rico and the egg is not necessary
This looks and sounds delicious!
Que ricoooo!!! Si no fueran tan engordantes, haria todos los dias!
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.
love this, sounds yummy, will try it out, thank you. My partner loves sweet things and since his heart attack we have had to be very self conscience of what he eats and I also have had one. Anyway thinking of his sweet tooth with using a light evaporated cream etc.
Colleen
Those look so refreshing!
We’re having a Puerto Rican BBQ here in Singapore on Saturday and I’m definitely going to make these and treat everyone to them. Lots of kids. How many cups does this recipe yield roughly?
Thanks!
Damaris