Before we continue on with this #RaspadosWeek celebration, I need to let you in on a little secret...One can not simply make just one flavor of almíbar (syrup) for raspados. If you make one flavor syrup, then you have to make another flavor too, because you can't imagine the one flavor syrup without the other. And if you make those two flavored syrups, you're also going to have to make that other flavor syrup, because really if you're going to make raspados, you might as well make everyone's favorite. Then before you know it, you're fridge is filled with at least 8 different kinds of syrup because once you start craving one flavor of raspado, you want them all.
That's exactly what happened to me last week. I started with just the Flor de Jamaica (hibiscus flower) syrup. When Hubby saw what I was making he said, "Ooohhh! You're going to make nieves raspadas! Well, if you make Almíbar de Jamaica, you HAVE to make Almíbar de Coco too." This from the man who claims he doesn't like coconut. (Unless it's Coconut Pie!)
I happen to love Coconut Syrup as much as Hubby, so it wasn't a problem. Unlike the hibiscus flower and coffee syrups, Almíbar de Coco is milk based, which adds an extra creaminess to the syrup. Seriously, this syrup is so rich and creamy, you want to eat it with a spoon as if it were a pudding.
What are your favorite raspado flavors?
Almíbar de Coco para Raspados
- 1 cup sweetened shredded coconut
- 1 cup milk
- 2 cups granulated sugar
Combine the coconut, milk, and sugar in a medium saucepan. Simmer over low heat, stirring occasionally, until mixture starts to bubble. Remove from heat and let cool to room temperature. Spoon about 4 tablespoons of the coconut syrup over 1 cup of shaved/crushed ice. Enjoy!!!
Don't forget to tune in tomorrow for another #RaspadosWeek recipe. I'll give you a hint...it's just for grown-ups!