Limber de Coco (Coconut Cream Popsicles)

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.  

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Coquito (Coconut Eggnog)

Coquito

• 3/4 cup of bottle rum, light or dark
• 1  can coconut milk, preferably Coco Lopez
• 1  can cream of coconut, preferably Coco Lopez
• 2 1/2 cans evaporated milk
• 2 egg yolks
• 2 large cinnamon sticks
• 1 can sweetened condensed milk
• ice cubes, for serving

Mix all ingredients in the blender. Taste and add more rum if you like it stronger. You need to add the water because it will get thicker later in the fridge. Pour into a bottle and refrigerate well. Make ahead for richer flavor. Serve in small glassware, garnish with cinnamon stick.

Appox 10 servings.

Tres Leches (3 Milk Cake) with a Coconut Twist

Tres Leche de Coco

Today I have a treat.  I am a self professed failed baker.  I can cook almost anything but for some reason baking has never really been my forte.  I have had many failed experiences when it comes to baking, but today I was successful.  On Sunday a girlfriend from church asked me to make her a Tres Leche cake for a school event.  I was a little hesitant because of my track record but I ultimately agreed.  I have made this dessert in the past with a pre-made cake that I soaked in the milk mix, but this time I thought I would be daring and try to make it all from scratch. 

I went on the hunt for a recipe and found a traditonal Tres Leche cake , I made some adjustments and gave it a coconut twist, enjoy!

Bizcocho de Tres Leches

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup unsalted butter
• 4 cups white sugar (divided)
• 10 eggs
• 3 teaspoons vanilla extract (divided)
• 2 cups milk
• 1 cup Coco Lopez Cream of Coconut
• 1 12-ounce can evaporated milk
• 3 cups heavy (whipping) cream
• 1 can of guava shells drained
• 1 tsp of lime juice

Pre heat oven to 350 degrees.

Grease and flour two 9×13-inch baking pans. Sift flour and baking powder together and set aside. Cream the butter and 2 cup of the sugar together until fluffy. Add the eggs and 1 teaspoon of the vanilla. Beat at a medium speed until blended. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended. Pour batter evenly into prepared pans. Bake for 30 minutes or until done. Test with inserting toothpick or knife until it comes out clean.

When cake has finished baking, pierce it in 8 or 10 places, and let it cool. Combine the whole milk, evaporated milk and coconut cream and pour over the top of the cooled cakes evenly. Refrigerate for at least 1 hours before serving.

When ready to assemble cake, invert one cake onto serving plate. Puree guava shells with lemon juice in a food processor. Spread guava mixture on top of one cake layer, place 2nd layer on top. Combine whipping cream and the remaining 2 teaspoons of vanilla and 2 cups of sugar, whipping with electric hand mixer until thick. Spread over top of cake.