Easy Puerto Rican Coconut Limber Recipe

This easy Puerto Rican coconut limber recipe will transport your taste buds straight to the sunny Caribbean! Limbers are crispy little coconut fritters that are a huge hit in Puerto Rico. Despite their delicious flavor, they’re super simple to make at home with ingredients you likely have on hand.

Imagine biting into a warm, golden brown cake with a crisp exterior that gives way to a soft, coconutty center. That’s the magic of homemade Puerto Rican coconut limbers! 

All you need is shredded coconut, flour, sugar, milk, eggs, and oil for frying. In just a few simple steps, you’ll be snacking on just-fried limbers that taste like they came straight from a Puerto Rican bakery. Get ready for a tropical-flavor vacation!

What is a limber?

Little balls of tropical deliciousness, that’s what limbers are.

These Puerto Rican coconut fritters feature a crispy outer shell hiding a soft, coconutty center.

One bite transports you to a sunny Caribbean beach with its island flavors.

Ingredients Needed

1. Shredded Coconut

• The star ingredient that gives limbers their tropical flavor.

• Using fresh shredded coconut is best for maximum coconut taste.

• It also provides a slight chewiness to the fritters.

2. Flour

• This helps bind the coconut mixture into a dough.

• All-purpose flour works great for light, crispy limbers.

• You can also try using coconut flour for extra coconutty limbers.

3. Sugar

• A little white granulated sugar adds sweetness.

• The sugar helps create a crisp, almost crunchy exterior when fried.

• You can adjust the amount to your desired sweetness level.

4. Milk

• Whole milk gives the dough moisture and richness.

• It also helps the limbers get a tender, soft interior.

• You can use any kind of milk or milk alternative.

5. Eggs

• Eggs act as a binding agent in the limber dough.

• Use large eggs at room temperature for best results.

6. Oil

• Oil with a high smoke point like canola or vegetable is needed for frying.

• Be sure to use enough oil to fully submerge the limbers.

• The hot oil gives the limbers their crispy, golden brown exterior.

7. Baking Powder

• While not traditional, some add a bit of baking powder.

• Just be careful not to use too much or it can make the limbers taste bitter.

8. Salt

• A pinch of salt helps balance and enhance the other flavors.

• It adds just the right savory note to offset the sweet coconut.

• Don’t oversalt though, as limbers should be mostly sweet.

Puerto Rican Coconut Limber Recipe

Ingredients:

• 2 cups (200g) shredded sweetened coconut
• 1 cup (125g) all-purpose flour
• 1/2 cup (100g) white granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup (120ml) whole milk
• 1 teaspoon vanilla extract
• Vegetable or canola oil for frying (about 2 cups)

For Serving (Optional):

• Powdered sugar for dusting
• Cinnamon sugar
• Honey or maple syrup for drizzling

Step-by-Step Instructions

Make the Limber Batter

• Mix the dry ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Combining the dry ingredients first helps evenly distribute the leavening and salt throughout. Be sure to break up any lumps of sugar or flour.

• Add the wet ingredients

Make a well in the center of the dry ingredients. Crack the egg into the well, then add the milk and vanilla extract. Use a fork or whisk to gently incorporate the wet ingredients into the dry, being careful not to overmix.

• Fold in the shredded coconut

Once you have a smooth, slightly thick batter, gently fold in the shredded coconut using a spatula or spoon. Fold just until the coconut is evenly distributed – overmixing can cause the limbers to be dense.

The batter should be thick enough to gently drop off a spoon in dollops. If it seems too thick, add a splash of more milk. If too thin, mix in a bit more flour a tablespoon at a time. Let the batter rest for 5-10 minutes before frying.

2. Fry the Limbers

• Heat oil in a pot or fryer

Fill a heavy-bottomed pot or deep fryer with 2-3 inches of vegetable or canola oil. Heat the oil over medium-high heat to 350°F (175°C). Having the oil at the right temperature is crucial for perfectly crispy limbers.

• Carefully drop spoonfuls of batter

Once the oil is hot, use a small cookie scoop or two spoons to carefully drop dollops of the limber batter into the hot oil. Work in batches to avoid overcrowding and drop the batter gently to minimize splashing.

• Fry until golden brown

Let the limbers fry for 2-3 minutes per batch, using a slotted spoon or fry basket to gently turn them as needed to brown evenly on all sides. They are ready when the limbers are puffed and a deep golden brown color.

Transfer the fried limbers to a paper towel-lined plate or baking sheet using a slotted spoon or fry basket. Allow to drain and cool slightly before serving. Be patient and let the oil return to temperature between batches for best results. Overcrowding or frying at too low a temp can make limbers greasy.

3. Fry the Limbers

• Heat oil in a pot or fryer

Fill a heavy-bottomed pot or deep fryer with 2-3 inches of vegetable or canola oil. Heat the oil over medium-high heat to 350°F (175°C). Having the oil at the right temperature is crucial for perfectly crispy limbers.

• Carefully drop spoonfuls of batter

Once the oil is hot, use a small cookie scoop or two spoons to carefully drop dollops of the limber batter into the hot oil. Work in batches to avoid overcrowding and drop the batter gently to minimize splashing.

• Fry until golden brown

Let the limbers fry for 2-3 minutes per batch, using a slotted spoon or fry basket to gently turn them as needed to brown evenly on all sides. They are ready when the limbers are puffed and a deep golden brown color.

Transfer the fried limbers to a paper towel-lined plate or baking sheet using a slotted spoon or fry basket. Allow to drain and cool slightly before serving. Be patient and let the oil return to temperature between batches for best results. Overcrowding or frying at too low a temp can make limbers greasy.

Serving Suggestions

1. Dust with Powdered Sugar

One of the most classic ways to serve limbers is simply dusted with powdered sugar. Let the fried limbers cool slightly, then generously sprinkle with powdered/confectioner’s sugar. The sugar will create a sweet, crispy coating on the warm fritters.

2. Cinnamon Sugar Coating

For extra warm spice, you can toss the limbers in a cinnamon-sugar mixture while still warm. Mix 1/4 cup white sugar with 1 teaspoon ground cinnamon. Once the limbers are fried, immediately roll or toss them in the cinnamon sugar to coat them all over.

3. Honey or Maple Syrup Drizzle

Bring out the subtle floral notes of the coconut by drizzling the warm limbers with honey or pure maple syrup. You can serve it in a small bowl for dipping the fritters. Or use a spoon to drizzle the sticky syrup over the tops generously.

4. Serve with Fresh Fruit

For a lighter accompaniment, serve the coconut limbers with fresh tropical fruits like diced mango, pineapple, or kiwi. The bright, acidic fruits balance the rich sweetness of the fritters.

5. With Coffee or Rum

Limbers pair beautifully with hot coffee or café con leche. For an adults-only treat, try them with a shot of rum cream or coconut rum on the side for dipping.

Tips for Perfect Limbers

• Use fresh, sweetened shredded coconut for the best flavor and texture.

• Don’t overmix the batter once the coconut is folded in to prevent tough limbers.

• Let the batter rest for 5-10 minutes before frying to allow the coconut to soften slightly.

• Use a high-heat oil such as vegetable or canola oil heated to 350°F for frying.

• Fry the limbers in batches and avoid overcrowding the oil to maintain temperature.

• Use a slotted spoon or fry basket to gently turn the limbers as they fry.

• Remove limbers from oil when deep golden brown on all sides, about 2-3 minutes.

• Drain fried limbers on a paper towel-lined plate or baking sheet.

• Let oil return to temperature between batches before frying the next batch.

• Coat or drizzle warm limbers right after frying for the coating to stick.

• Serve limbers while still warm for maximum crispness.

Final Words

You just learned how to make the most deliciously addictive coconut treat from Puerto Rico. I’m getting hungry just thinking about biting into one of those crispy, golden brown coconut limber fritters fresh out of the fryer.

The crunchy outer shell gives way to that soft, sweet, coconutty interior that practically melts in your mouth. These little balls of tropical heaven are straight-up irresistible.

The best part is that with this simple coconut limber recipe, you can whip up a batch anytime that craving for island flavors hits. They’re so easy using everyday ingredients like coconut, flour, sugar, and milk. Yes, frying can be a little messy, but it’s so worth it when you get to enjoy those first few bites of warm, doughnutty limber bliss.

Of course, you can get as creative as you want with toppings and dippers. Powdered sugar and cinnamon are classics. But why not go wild with a honey drizzle or spiced rum caramel sauce? Or make it a coconut lover’s dream by sandwiching ice cream in the middle. 

However you choose to indulge, I guarantee these homemade Puerto Rican coconut limbers will become an instant favorite. They’re dangerously poppable and transportive. One bite and you’ll swear you’re on a sunny Caribbean beach. The only downside is they’ll be gone way too fast – good thing they’re easy to make again and again!

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