Limber de Coco Puerto Rican

Ingredients

• Coconut
• 1/2 cups water
• ¾ cups sugar
• Popsicle molds

Directions

• Take a knife or a screwdriver and carefully hammer a hole into the top of the coconut where the markings are.
• When you have broken through both the shell and skin, drain the coconut water into a glass – it should be clear, not brown. Set aside.
• Then use a hammer and a knife to crack it open. The skin should be light all over with no brown or discolored blotches or spots. The meat inside should be pure white. This is a fresh coconut. (If the skin is discolored and blotchy with dark brown spots, do not use that coconut or that coconut water for this recipe. This means both the coconut milk and the meat will be sour and it is no good.)
• Using a knife or a spoon, separate the meat from the shell and into a bowl. Set aside.
• Add to the glass of coconut water the same amount and a little more of filtered water.
• Then strain the water with a small strainer into a blender.
• Take your pieces of coconut and cut up into smaller chunks. Put a few chunks into the blender with the strained coconut water.
• Press “chop” button to chop up the mixture for about 10-15 seconds. Continue to add a few pieces at a time until finished. You are making coconut milk.
• You want to make sure you have enough coconut milk for the actual ices, so add about another ½ cup of filtered water to the coconut milk.
• Press whatever setting you choose for about 1 minute.
• Over a medium sized bowl, pour the coconut milk through a strainer and use a spoon to get all the pulp out of the blender.
• Using a large serving spoon press the strained coconut very hard into the strainer to press the extra milk out.
• Add ½ cup of sugar to the milk. Whisk to blend and taste. If it needs more sugar, use ¼ cup more, blend in and taste.
• When it is sweet enough, use a ¼ cup size measuring cup to transfer the milk from the bowl to the popsicle molds.
• Fill the molds up to the line. If you have any leftover milk, put in a bowl and put in the freezer along with the popsicle molds. Freeze for at least 2-1/2 – 3 hours.

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DERICK LOPEZ

Executive Chef

(929) 349-1080