Make Ahead
Coco Helado (Puerto Rican Coconut Sorbet)
Popular on Food52
4 Reviews
Abby
July 15, 2024
This was sooo delicious and soooo easy!
I couldn’t find vanilla paste, so I just used real extract. Also I actually started blending in 2c of crushed ice, thinking it’d be easier on my cheap blender. But then I worried that that might mess with the texture so I panic-added an extra 1/2-cup of cubed ice…
TLDR; it’s still super delicious, perfectly sweet, and delightfully gritty even with the extra half-cup of ice.
This is my new go-to treat on hot summer days.
I couldn’t find vanilla paste, so I just used real extract. Also I actually started blending in 2c of crushed ice, thinking it’d be easier on my cheap blender. But then I worried that that might mess with the texture so I panic-added an extra 1/2-cup of cubed ice…
TLDR; it’s still super delicious, perfectly sweet, and delightfully gritty even with the extra half-cup of ice.
This is my new go-to treat on hot summer days.
Jess B.
July 12, 2024
This was super fast to blend together and the flavor is perfection. But my texture is way off: not scoopable at all, and I had to kind of chip away at it to get icy shards. After they melted for a minute, I could spoon it up and eat it. Delicious - just like NYC street vendor - but how do I get it scoopable? I did get it freeze longer than 8 hours before I tried it and it had turned into an ice brick; maybe the longer time in the freezer is why the texture was off?
César P.
July 12, 2024
Hi Jess! The longer freeze time could’ve played a part in it. I’d let it sit out for a few minutes first. It is sort of a scrape/scoop situation with the scooper so it’s not going to scoop exactly like let’s say ice cream. I hope this helps!
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