Ingredients : 1 can evaporated milk 1 can coconut milk 1 / 2 cup sugar 2 tsp . vanilla 2 egg yolks Cinnamon to taste
Limbers de Coco !
Directions : Mix evaporated milk , coconut milk , sugar , vanilla , egg yolks and Cinnamon in a bowl .
Add additional sugar and Cinnamon to taste . Pour in plastic glasses or ice trays .
Freeze and Enjoy !!
Mofongo
Crabmeat Stew
Should serve : 4 people
Ingredients : 1 gallon water 4 green plantains Oil , for sautéing 1 white onion , cut into 1 / 4-inch dice 1 green bell pepper , cut into 1 / 4-inch dice 1 red bell pepper , cut into 1 / 4-inch dice 1 large , round tomato , cut into 1 / 4-inch dice 2 chipotles , chopped 1 / 2 cup white wine 1 pound crabmeat , cleaned 2 tablespoons chopped cilantro Salt and pepper Canola or corn oil , for frying 1 cup chicken stock
What to do !
In a large pot , bring water to a boil and blanch plantains . Peel plantains and cut into 2-inch segments . In a sauté pan , heat oil and sauté onions peppers and tomatoes . When soft , add the chipotles and white wine . Cook until liquid is almost evaporated . Add crabmeat and cook for 3 minutes . Add cilantro and season with salt and pepper . Heat oil to 350 degrees F . Fry plantains for 5 minutes , then drain and divide into 4 equal portions . Place each portion individually in a mortar , and mash plantains , adding chicken stock as needed . Coat sides of mortar with plantain and fill with crab stuffing . Fold over the edges to form a dumpling
and flip onto a plate .
Coquito / Spanish Eggnog
Ingredients : 1 can of condensed milk ( Eagle brand ) 1 can of evaporated milk ( carnation brand ) 1 can of cream of coconut ( Coco Lopez ) 1 can of coconut milk ( Goya brand ) Cinnamon to taste
Directions :
Mix all ingredients in a blender for 5 minutes add white rum to taste ( 1 cup ) this make 2 bottles of wine
Enjoy !