Limbers de Coco, Creamy Puerto Rican Coconut Ice Pops

Limbers de coco are peak summer comfort. Cool, creamy, and made for sticky hot afternoons in Puerto Rico. They're part of a long tradition of homemade frozen treats that were once sold from front doors and neighborhood carts, especially during school breaks and hot weekends. If you like pistachio, try my Creamy Pistachio Limbers with cardamom and matcha powder.

If you’re into coconut-forward desserts, you’ll love my Arroz con Dulce, Tembleque, or even my Pistachio Coquito. For a different direction, try savory options like Puerto Rican Polvorones, for a crumbly treat, or Panetela for a warm, gooey dessert. These limbers also pair well with classic summer recipes, such as Puerto Rican Pinchos, which are grilled and smoky with just the right kick.

Why you'll love this recipe

• No water: Most limber recipes use water to thin out the mix. Mine doesn't. This one is pure coconut richness, no shortcuts.
• Nostalgia: It brings all the Puerto Rican nostalgia with an upgraded dessert twist, and if you’re not Puerto Rican, you’ll be a fan in no time.
• You don’t need fancy equipment: A saucepan, a spoon, disposable cups, and a freezer.
• Budget-friendly: They’re so easy and cost-effective, you might skip store-bought ice cream entirely.

Ingredient Notes

• Coconut Milk: This forms the base of the limber and gives it that signature coconut flavor. Use unsweetened, full-fat coconut milk for the best texture and richness.
• Cream of Coconut: Not to be confused with coconut cream, this one’s sweet and syrupy (think Coco López). It balances the fat from the other ingredients and adds that classic limber sweetness.
• Coconut Heavy Whipping Cream: This is what sets my version apart from others. No water, no shortcuts, just heavy cream for a rich, creamy texture that feels more like coconut ice cream in a cup.

See my recipe card below for a complete list of the ingredients with measurements.

Variations and Substitutions

• Sweetened Condensed Milk: Sweetened condensed milk will bring the sweetness and body, but with a slightly different flavor profile than cream of coconut.
• Not a coconut fan? Use evaporated milk, condensed milk, and heavy whipping cream instead for a tres leches twist. Or add peanut butter for a limber de maní, or blend in mango pulp for a mango lassi vibe.
• Prefer a fruitier, non-cream base? Try passion fruit pulp with mango nectar and sugar. Warming the mix first helps it freeze firm, but with just enough give to sink your teeth into — no jackhammer needed.
• Alternative milks: Alternative milks are delicious swaps for coconut milk. Some of my favorites are almond milk, hazelnut (add a little cocoa powder for a poor man's Nutella vibe), and oat milk for a neutral, creamy base. Just sweeten to taste.

👩‍🍳 Expert Tips

• Freeze for 24 hours for the best texture, but 6–8 hours will usually yield a solid, limber texture.
• Use 7-oz disposable plastic cups with lids (if possible) to prevent freezer odors and cross-flavoring: They’re the perfect size: not too small, not too big. Growing up, señoras would sell limbers in “dime size” (5–7 oz) and “quarter size” (10–12 oz). The big ones were fun... until they melted into coconut soup, lol. If you're making these for kids, the 5–7 oz range is just right and matches trendy silicone mold sizes. Or try silicone ice pop molds, they skip the satisfying “pop” but come in fun shapes and sizes.
• Toasted coconut flakes stirred in before freezing add great texture and a nutty pop of flavor.
• One batch is never enough. Yes, you’ll probably end up making another batch right after. The good thing is that they take 24 hours to set, so you’ve time to pace yourself between batches. Built-in self-control.

Recipe FAQs