Recipe courtesy of
Daniela Swamp
for
Food Network Kitchen
Recipe courtesy of
Daniela Swamp
for
Food Network Kitchen
Watch how to make this recipe.
Limber de Coco y Piña
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- Level: Easy
- Total: 8 hr 10 min (includes freezing time)
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 325
- Total Fat
- 17 g
- Saturated Fat
- 15 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 0 g
- Sugar
- 39 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 19 mg
Inspired by the flavors of a piña colada, this Puerto Rican frozen treat combines two of the tastiest tropical fruits on the island.
- Level: Easy
- Total: 8 hr 10 min (includes freezing time)
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 325
- Total Fat
- 17 g
- Saturated Fat
- 15 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 0 g
- Sugar
- 39 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 19 mg
Ingredients
Directions
- Place six 8-ounce plastic cups on a tray small enough to fit into your freezer.
- Combine the coconut milk, pineapple juice, coconut cream, pineapple chunks and sugar in a blender and blend until homogeneous. Taste for sweetness, adding a bit more sugar if you’d like.
- Pour the mixture into the prepared plastic cups, filling them to about 1/4 inch from the brim. Freeze for 1 hour, then stir each one with a small spoon to incorporate the mixture again in case it has separated a bit while sitting; the limbers should be at a slurry stage at this point, which should prevent the mixture from separating again after reincorporating. Continue to freeze until fully frozen, at least another 7 hours. The limbers will keep in the freezer for up to a month.
