BASIC LIMBER DE COCO (COCONUT LIMBER)
This one is super-easy and super-good, so make a point of trying it out soon!

Ingredients:
One can coconut milk (13 to 15 oz. size)
One can cream of coconut (15 oz. size)
One can of regular water (13 to 15 ozs.)

Method:
You mix it all real good in a large bowl until it is completely smooth, and then pour this mixture into the ice cube trays or disposable plastic glasses. Place in the freezer and in about 4 hours later you've got something to smile about.

Other general notes on Limber De Coco:
1 - If you like the combination of cinnamon and coconut, which most people do, add a scant 1/4 teaspoon of powdered cinnamon to the mixture in the bowl, stir real well, then pour into the trays or plastic glasses.

2 - No sugar is needed because the cream of coconut is very sweet.

3 - If the cream of coconut is kind of lumpy in the mixing bowl, place a sieve over a different large bowl and empty the mixture into it. For the lumps that are still in the sieve, you just take a spoon and swirl it around. The mixture will become smooth, like you want it to be.

---

LIMBER DE PUERTO RICO - PUERTO RICAN LIMBER
Limber is the frozen fruit cup that thousands of Puerto Ricans make at home or buy from a neighbor who makes them. This is one treat that both the young and the elderly enjoy.

The pureed fruit is mixed with sugar and either water or evaporated milk, depending upon the fruit and the imagination. The mixture is then poured into small plastic disposable cups or even into an ice cube tray, and placed in the freezer until ready to serve.

And where does its' strange name come from? Well, back in the 1930's it was named in honor of Charles A. Lindbergh, the first aviator to cross the Atlantic Ocean, flying from New York to France. In our pronunciation of his last name, it evolved into "leen-ber" and then to "leem-ber", and that's the way it has stayed till now.

---

So, let's see how super-easy it is to make.

PUERTO RICAN LIMBER - BASIC

a) Take the fruit of your choice and purée it in the blender.

b) If necessary, pass the purée through a sieve.

c) Measure the amount of purée you've gotten. Add half that amount of water. Example: Add 1 cup of water to 2 cups of fruit puree.

d) Now you let your taste buds be the judge. Add sugar to taste and blend very well. If you find the fruit juice is still too thick, add a little bit more water.

Careful though! -- If you add too much water you will dilute the wonderful fruit taste.

e) Pour evenly into plastic disposable cups or into the ice cube tray. They are ready when they're frozen solid.

As for mixing the fruit purée with evaporated milk, the following is a guide:

a) Mix 1 can of evaporated milk with ½ can of water.

b) Add to the fruit purée. Add a little vanilla extract and sugar to taste.

c) Again, you fix it to your liking, you freeze it, and you've got a great frozen tropical fruit cup for anytime of the day.