Límber de coco
Glace portoricaine maison à la noix de coco et à la cannelle, congelée dans de petits gobelets.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Blend
Blend the coconut milk, cream of coconut, evaporated milk, vanilla, cinnamon and salt for 30 seconds, until smooth.
Fill the cups
Pour into 8 small cups (about 3 oz / 90 ml each), plastic or paper, filling them about three-quarters full.
Freeze
Freeze for at least 6 hours, or overnight, until solid.
Serve
Let stand for 2–3 minutes, then turn the cup upside down and squeeze or push the límber up from the bottom to eat it.
Blend
Blend the coconut milk, cream of coconut, evaporated milk, vanilla, cinnamon and salt for 30 seconds, until smooth.
Fill the cups
Pour into 8 small cups (about 3 oz / 90 ml each), plastic or paper, filling them about three-quarters full.
Freeze
Freeze for at least 6 hours, or overnight, until solid.
Serve
Let stand for 2–3 minutes, then turn the cup upside down and squeeze or push the límber up from the bottom to eat it.
The Story Behind the Dish
Límbers are frozen treats made at home and sold from neighbours' kitchen windows across Puerto Rico. The name is said to come from Charles Lindbergh, the American aviator who visited the island in 1928, when a local vendor named a new frozen treat after him.
Coconut is the classic flavour, along with tamarind, passion fruit and guava.
⭐ Why It's Famous
Icy, creamy and cheap, it's how Puerto Rican children have cooled down for generations.
💡 Fun Fact
Selling límbers from home is a classic small family business in Puerto Rican neighbourhoods, often announced with a handwritten sign.
All over Puerto Rico
18.47°N, -66.11°W
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