Limbers de Coco, Creamy Puerto Rican Coconut Ice Pops
Make creamy Puerto Rican limbers de coco with coconut milk, cream of coconut, and heavy cream. No water, just flavor.
Servings: 6 cups
Calories: 87kcal
Ingredients
- 1 can coconut milk
- 1 can cream of coconu
- ½ can coconut heavy cream
- 1 teaspoon cinnamon powder
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon almond extract
- ½ teaspoon vanilla
Instructions
- Add all the ingredients to a pot and gently warm over low heat. Don’t let it boil. Warming helps emulsify the fats, reduces excess water, and blends the spices evenly into the mix.
- Pour the mixture into disposable cups. I like to place the cups on a small plastic tray to catch any spills if they tip. Cover with lids, if available. Once fully frozen, transfer the limbers to a freezer bag for easier storage.
Notes
🔥 Top Tip
Warm the mixture before freezing.Gently warming your limber base helps the fats from the coconut milk, cream of coconut, and heavy cream merge into a smooth, stable emulsion so you avoid the crunchy, icy fat layer that forms when milk is refrozen. It’s the same principle used in ice cream making to prevent separation and maintain a silky texture. Science agrees that warming helps the fat emulsion stay stable as it freezes.
⭐️How to Eat a Limber Like a Puerto Rican 🥶
Hold the cup in your hands just long enough to warm the sides, then give it a little squeeze so the limber pops out. Flip it upside down right back into the cup. Don’t forget to lick your fingers! These Limbers de Coco are the perfect texture: firm enough to hold, soft enough to bite. So go ahead, bite into it or slurp it straight from the cup. The best part? They’re basically mess-free. As they melt, everything stays right in the cup.👩🍳 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.
Nutrition
Serving: 6oz | Calories: 87kcal | Carbohydrates: 8g | Protein: 0.4g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.2g | Sodium: 30mg | Potassium: 43mg | Fiber: 1g | Sugar: 7g | Vitamin A: 0.2IU | Vitamin C: 0.3mg | Calcium: 3mg | Iron: 0.5mg
