Limber de Coco

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. In New York, this simple dessert may be one of the best things about summers in the Bronx. Serve it in cups — squeeze the cups, take your first lick, then turn the dessert upside-down — or as ice cubes. The cubes are especially nice in coconut-flavored rum after a long day. It’s the much-needed cool-off you’re yearning for.

Ingredients

• 1

  cup half-and-half

• 1

  (12-ounce) can sweetened, condensed coconut milk

• 1

  (13-ounce) can full-fat coconut milk

• ½

  teaspoon vanilla extract

• ⅛

  teaspoon ground cinnamon

• 1

  teaspoon kosher salt

Preparation

1. In a large bowl or spouted measuring cup, blend or whisk the half-and-half into the sweetened, condensed coconut milk. Add the remaining ingredients and 1/2 cup water and whisk to combine. Pour into small disposable cups and freeze for at least 4 hours, until frozen. (For smaller servings, pour into an ice tray.)
2. To serve, squeeze the cup to push the limber up, and eat it directly from the cup. You could also pull it out of the cup and flip it, so the base becomes the top, and eat.