Monday Blog Hops and other things..

Its Monday which means time to find some blogs to follow!! This Monday i have 2 blog hops that i have joined! If you want some new followers just follow a blog hop and add your name to the list =)

If i have any new followers WELCOME!! stay a while and enjoy the blog.. it can be dull at times but i try my best to give my blog the best of me hope it catches your interest. Dont be scared to comment i LOVE comments and love to meet new people.
On this Monday i am attempting to make Limber de COCO from scratch! [ i hope it taste good] I guess this all started when i made my son a cherry limber just so he had something to eat/ lick till it melts into juice in the cup.Whats a limber you ask? it is basically like a Popsicle in a cup. you can make it in any variety that ud liked. They originated on the island of Puerto Rico.

you can make them from coconut, mango, lime, lemon, cherry etc etc.as i said i will b attempting the coconut one.
here is the recipe[s] [Not sure which i will use at the moment
Recipe 1: Servings:         36 - 4 oz.

Prep time:       20 minutes

Cook time:      35 minutes

Total time:       55 minutes

Ingredients:

2 Large brown coconuts (or 3 small ones)
1 gallon and 16 oz. of very warm tap water
4 cups Domino's sugar

Directions:

1. Poke holes in the eyes of the coconut, invert into a large mug and allow the coconut water to drain. You can discard or chill and drink.

2.Wrap each individual coconut in several plastic bags (3 for optimum safety)making sure they are tied off tight. Take a hammer and give a few hardy whacks all around coconut until opened.Proceed to remove coconut pieces that have fallen out of shell.Some pieces will still be attached and can be loosened from the shell with a butter knife. Wash coconut meat and place in large bowl.

3. Finely grate all the coconut (this can be done on the spice section of a hand held grater if you like to torture yourself or you can purchase an electric one :),place in medium sized stock pot and then add 1 gallon and 16 oz. of warm water.

4. Take another medium sized stock pot and place a sieve with very small gratings on top ( you can opt to use a cheese cloth for this step but it is time consuming). Proceed to pour several cups of this mixture into the sieve. Begin to take handfuls of the coconut shavings and squeeze coconut milk out with your hands through sieve. Have a large mixing bowl next to you to discard coconut shavings. Continue this step until there is nothing left in the first pot and you only have filtered coconut milk/water in the second.

5. Add sugar to filtered coconut milk/water and mix with large spoon. Taste this mixture. It should have an overly sweet taste. If not, add sugar in small increments until it does. Ices loose some sweetness in the freezing process.

6. Start spooning coconut milk/water into
4 oz. disposable Tupperware containers, cover and place in freezer. Let them freeze overnight. Take out a spoon and enjoy! It's the Puerto-Rican equivalent of Italian Ices.
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Notes:

1. During the freezing process the milk-fat of the coconut separates and settles on top. It is an acquired taste so if you don't like discard.

2. Make sure the water you add is not so hot that you get scalded upon handling. Always think kitchen safety first.

3. We like to make ice-cubes out of this as they are easier to serve for the more mature people who may not have the energy to scrape out this treat and to stretch out for company.

4. If you like a creamy texture to your icy you can add 1/2 can of coconut milk in addition to the recipe above. Some people have been known to disperse large grated pieces of coconut for a difference in texture)

5. Domino sugar is the sweetest I know on the market. Some generic brands will have you spooning all the live long day. Try a sugar substitute if you have special dietary needs. I would really like to hear how it came out for you!

Recipe 2:

INGREDIENTS:

1/2 can evaporated milk
1/2 can coconut milk*
1/4 cup sugar
1 tsp. vanilla
1 egg yolk
Cinammon to taste

DIRECTIONS:

• Mix evaporated milk, coconut milk, sugar, vanilla, egg yolk and cinammon in a bowl.
• Add additional sugar and cinammon to taste.
• Pour in plastic glasses or ice trays and freeze.

*Coconut Milk is NOT the same as coconut water.

BUEN PROVECHO!

If you decide to try these out please let me know how it went! I absolutely LOVE them. i remember as a child going to a bodega or an elderly persons house to buy one for 25 cents or the bigger cup for 50 cents!