-
Prep time
5 minutes
-
Cook time
8 hours
-
Serves
8
Author Notes
Growing up in New York City, the flavors of Puerto Rico and the rest of Latin America were never too far away, and the hot weather always brought out ice cream trucks, Italian ice storefronts, piragua stands (frío frío to our Dominican cousins), and the famous Delicioso Coco Helado carts. The coco helado served from this cart is closer to an Italian ice/sorbet than an ice cream, with a creamy yet icy and gritty texture. Mango, cherry, piña, and "rainbow" are among the flavors, but coco is superior to them all! This recipe comes together faster than it takes to decide on a flavor at an ice cream shop, with the addition of ice to replicate its unique texture. This will surely become a new freezer staple. —César Pérez
Continue After Advertisement
Watch This Recipe
Coco Helado (Puerto Rican Coconut Sorbet)
Ingredients
-
1
1 (13.5-ounce) can evaporated coconut milk or full-fat coconut milk
-
1
1 (15-ounce) can cream of coconut such as Coco López
-
½ cups
heavy cream
-
¼ teaspoons
vanilla paste or extract
-
¼ cups
granulated sugar
-
½ teaspoons
salt
-
2 cups
ice
Directions
-
In a high speed blender, combine coconut milk, cream of coconut, heavy cream, vanilla, sugar, and salt. Blend on high speed for 5 seconds.
-
Add ice and blend until ice is fully incorporated, about 15 seconds.
-
Transfer mixture to a metal bowl or freezer safe container and cover. Freeze for at least 8 hours. Use an ice cream scoop to serve.
See what other Food52ers are saying.