Puertorrican recipe. How to make limbers de Coco, crema, etc? Thank you!!?!


Question:

Puertorrican recipe. How to make limbers de Coco, crema, etc? Thank you!!?


Answers:
Here is my recipe, I hope you like it!

For this delight you can use "real" shredded coconut,
add 3-4 cups of boiling water and extract the "milk"
formed by this mixture either squeezing it through a
cheesecloth or pouring the whole thing through a very
fine strainer... in lieu of the fresh coco, use canned
coconut (Coco Lopez or the likes, just be careful of
not adding too much sugar if you use sweetened Coco
Lopez). If you use canned products, add water to the
condensed kind, usually 2 cans full of water will do.
Add a couple of dashes of cinnamon, the juice of 1/2
lime plus a few slices of the rind; sweeten to taste
making sure it is sweeter than you would normally
drink if it was a refreshment. Let it rest for about 10
minutes so the flavors blend well, and pour into the
disposable plastic cups/glasses. Freeze and enjoy!


Traditionally limbers are 1 1/4 cup of any fruit puree (in this case coconut)
1 cup of water and 2/3 cup of sugar. Mix ingredients till sugar is disolved, pour into cubes and freeze till solid . In some bodegas and stores you can even buy the fruit syrups, especially in Puerto Rico.

Easy Method:
Another way is to buy a can of coco lopez cream of coconut and add water or milk to taste ( I usually use about 1 can and 1/2 depending on how much you want to dilute this)
place it in stainless steel bowl and cinnamon.. Put in freezer and keep stirring with a whisk every 20-30 minutes breaking up the ice crystals. It ends up tasting like the coquitos you get from the street venders. Or just put in ice cube trays.

Coconut Cream-Tembleque (Puerto Rican Coconut Pudding)

*4 cups of coconut milk- See note below
1/2 cup of cornstarch
3/8tsp of salt
2/3 cup of sugar
ground cinamon
A mold that has been rinsed in water

Mix The milk, cornstarch, sugar, salt in a suace pan and cook in med to med high heat. Stir the custard till the mixture begins to thicken (coagulate) -reduce heat to low and continue cooking for about 5 minutes ,stirring occasionally. Pour mixture into molds and let stand till cool. Then refridgerate.

Note:

* Coconut Milk- though it involves some work making coconut milk is a lot better than canned. traditionally to make your own coconut milk remove the shell of your coconuts and remove the brown coverings, grate the coconut and place it in a food processor with some water to cover. Then place the mixture in a towel and squeeze the milk out into a bowl or you can try canned coconut milk but fresh is always best.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy
More To Explore