Whip a batch of these icy Lamber de Coco (Puerto Rican Coconut Poppy) To enjoy this summer for sweet! Creamy coconut milk is made with milk base and sweet cut coconut cutting. Freeze the Popal molds or keep things old in a plastic cup, the way we do in PR.
Coconut is one of the ingredients that we often celebrate in Puerto Rican. Partially because they grow frequently and because of how versatile they are.
These organs relies heavily on tropical fruits for both de -cocoa creamy and sweetness. As a result, they are incredibly easy to eat (even if you have found a cold sensitive teeth like me!)
This popular dessert is usually made of plastic cups and is served, an old childhood treatment about which I learned from my mother.
Be flogged in the matter of minutes and easily froze overnight to share. This prescription makes about 8 8 polymic.
What do you need
Find a list of complete components with precise quantity in the guided card below.
How to make Lamber de Coco
Razzle for Dazzle: Before and after pouring it in the liquid, sprinkle some extra sugar and/or cut coconut on the basis of your cups.
Cut off coconut
Although cut off coconut is an optional ingredient, I recommend using it because it adds a beautiful contrast to the structure and gives the organs a cut.
It depends on whether you prefer it to blend it with all other liquid ingredients or to stir after the blend to keep the flakes complete.
If you prefer to cut large, chair, you can also be found in coconut flakes.
How to eat them
The beauty of making Lamber de Coco in its traditional form (in a plastic cup) is that they are incredibly easy to eat.
Just pull the coconut ice out of the cup to squeeze the plastic cup base and enjoy!
You can turn the cup upside down if you want. Unlike a poopscal, a cup of plastic acts like a bowl, holding in any coconut that melts when you are enjoying a sweet feast. This means that there is no mess and no waste. Win a win!
If you want to enjoy them in the form of a popsal, you can also cover the cups with aluminum foil and stick poppy sticks before freezing them.
Tools and goods
It’s all that you need to make this:
- A blender or large bowl (I recommend a bowl that can be made easier to put in a cup) and immersion blender
- The formation of coconut polys, plastic plastic cups or some forms of poppy molds. I found a packet of 25 at my local dollar store.
As always, I encourage you to use what you have received/use what is accessible to you.
I do not have polyteous molds in my kitchen and plastic cups are more traditional and old that is out of food, so I have used it!
More tasty coconut recipes
Beaven Provicho,
Detail
Whip a batch of these icy Lamber de Coco (Puerto Rican Coconut Poppy) To enjoy this summer for sweet! Creamy coconut milk is made with milk base and sweet cut coconut cutting. Freeze the Popal molds or keep things old in a plastic cup, the way we do in PR.
- Mix liquid ingredients. Coconut milk, coconut cream, sweet condensed milk, milk, and cinnamon into a blender or large bowl. Blind (if you use an immersion blender together in a bowl) until the same is folded.
- Mix in cut off coconut. Sixty in the cut coconut.
- Put and freeze. Add some cinnamon and cut coconut on the basis of cups or Papsal templates. Put the mixture from the top and remove the cinnamon and cut off coconut dust. Cover with aluminum foil or plastic wrap and freeze overnight or solid (about 4-6 hours) overnight.
- Enjoy Lamber de cocoa and squeeze the base of plastic cups to move the cups up and out of the cups. Enjoy!
Note
Cup: I got 25 packs of the same plastic cups that I used to buy in PR at my local dollar shop, but use what you can find! Popecic molds If you have found, do a great job.
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