Ratings - Ease: 3/5, Taste: 3.5/5, Price: $

Scale: Ease out of 5, with 5 being easy and 1 difficult. Taste out of 5, 5 being delicious and 1 being disgusting. Price out of 5 dollar ($) signs, $ being cheap and $$$ being expensive.

Link to the recipe:

Limber de Coco Recipe

Originating in Puerto Rico and coming in many flavors, limber is named after the pilot Charles A Lindbergh, who landed on the island in 1928 According to El Nuevo Día, Puerto Rico’s newspaper of record, he was greeted with this delicious frozen juice, which came to be called limber, it’s said, after how many on the island pronounced the pilot’s name

cooking.nytimes.com

This is the first of a half dozen posts from my Thanksgiving dinner, so get ready! I wanted an easy refreshing dessert after a rich Thanksgiving feast, so Limber de Coco (Puerto Rican coconut-flavored ice dessert) seemed like a great option.

This recipe is tasty, so honestly there's not much to report. It's pretty obvious that frozen coconut milk, condensed milk, and half and half dusted with cinnamon would be good. I also added canned pineapple for the piña colada vibe, which was suggested by Millie Peartree, the creator of the recipe and a restaurateur in New York.

The only issue I had while making this was transporting the blended mixture into the freezing vessels. I tried to use some baking cups, but ended up having to use ice trays, which made for worse presentation. I think you should definitely buy some cheap plastic disposable cups, which will be much easier and look nicer, like the thumbnail in the recipe.