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Puerto Rican Helado De Coco Recipe

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Helado de Coco (Coconut Sorbet) Recipe in 2020 Coconut sorbet, Food recipes, Puerto rico food
Helado de Coco (Coconut Sorbet) Recipe in 2020 Coconut sorbet, Food recipes, Puerto rico food from www.pinterest.com

Description

Puerto Rican Helado de Coco is a creamy and delicious coconut ice cream that is perfect for beating the heat during the summer season. This traditional Puerto Rican dessert is made with coconut milk, sweetened condensed milk, evaporated milk, and shredded coconut. It is easy to make and requires no special equipment or ice cream maker.

Prep Time

Preparation time for this recipe is around 15 minutes.

Cook Time

Cook time is around 10-15 minutes.

Ingredients

  • 1 can of coconut milk (13.5 oz)
  • 1 can of sweetened condensed milk (14 oz)
  • 1 can of evaporated milk (12 oz)
  • 1 cup of shredded coconut

Equipment

  • Blender or food processor
  • Large mixing bowl
  • Whisk
  • Ice cream container or airtight container

Method

  1. Begin by blending or processing the shredded coconut in a blender or food processor until it is finely ground.
  2. In a large mixing bowl, whisk together the coconut milk, sweetened condensed milk, and evaporated milk until well combined.
  3. Add the ground shredded coconut to the milk mixture and stir well.
  4. Pour the mixture into an ice cream container or airtight container and freeze for at least 4-6 hours or overnight.
  5. When ready to serve, let the ice cream sit at room temperature for a few minutes to soften before scooping.

Notes

This recipe can be easily customized by adding different flavors, such as vanilla extract or chocolate chips. You can also adjust the sweetness by adding more or less sweetened condensed milk.

Nutrition Info

This recipe makes around 8 servings. Each serving contains approximately:
  • Calories: 284
  • Total Fat: 18g
  • Saturated Fat: 13g
  • Cholesterol: 28mg
  • Sodium: 118mg
  • Total Carbohydrates: 26g
  • Dietary Fiber: 1g
  • Sugars: 25g
  • Protein: 5g

Recipes FAQ

Can I use fresh coconut instead of shredded coconut?

Yes, you can use fresh coconut instead of shredded coconut. Simply grate the fresh coconut and use it in place of the shredded coconut.

Can I use low-fat milk instead of evaporated milk?

Using low-fat milk may result in a less creamy texture. It is recommended to use evaporated milk for the best results.

How long can I store the ice cream?

The ice cream can be stored in an airtight container in the freezer for up to two weeks.

Recipe Tips

  • Make sure to use full-fat coconut milk for the best texture and flavor.
  • Freeze the ice cream container before pouring in the mixture to help it freeze faster.
  • For a smoother texture, strain the mixture through a fine-mesh sieve before freezing.
  • For a richer flavor, toast the shredded coconut in a dry pan until lightly golden before adding it to the milk mixture.

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