MANTECADO DE COCO (COCONUT ICE CREAM)
This coconut ice cream is a custard based one. The churning time depends on your ice cream maker. The yield is a guestimate. With the leftover egg whites you could make my Hummingbird Bakery Peach Meringue Cake T-R-L Recipe #169667 or meringue cookies.
Provided by Nana Lee
Categories Frozen Desserts
Time 15m
Yield 1 1/2 qts
Number Of Ingredients 6
Steps:
- Beat the sugar and yolks.
- Add hot milk and salt.
- Cook this over low heat until it thickens a bit.
- Add cold milk and coconut milk.
- Freeze in ice cream freezer or, as they do in Puerto Rico, freeze in a bowl or ice cube trays.
Nutrition Facts : Calories 2104.5, Fat 98.6, SaturatedFat 77, Cholesterol 571.8, Sodium 1231.2, Carbohydrate 290.4, Fiber 8.7, Sugar 257.6, Protein 33.1
LIMBER DE COCO (COCONUT ICE)
A Puerto Rican frozen treat. I looked forward to it every time I visited my grandmother as a child. Delicious and refreshing! Easy to make too.
Provided by Mightymiri
Categories World Cuisine Recipes Latin American Caribbean
Time 8h5m
Yield 4
Number Of Ingredients 5
Steps:
- Mix coconut milk, evaporated milk, sugar, vanilla extract, and cinnamon together in a bowl or blender until sugar dissolves and mixture is thoroughly combined.
- Pour mixture into ice trays or popsicle molds. Freeze 8 hours to overnight.
Nutrition Facts : Calories 212.1 calories, Carbohydrate 19 g, Cholesterol 13.7 mg, Fat 14 g, Fiber 0.7 g, Protein 4.2 g, SaturatedFat 11.4 g, Sodium 56.6 mg, Sugar 17.4 g
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