Carlota de Limon, otherwise known as Charlotte Russe or more commonly known as icebox cake and is one of the most delicious recipe you can make for the hot summer months ahead. It requires a few simple ingredients, no oven is needed, and the result is a dainty and beautiful frozen dessert treat. Versatile enough to be served at any fancy or casual get-together, your guests will keep asking for more because it’s so fluffy and light to the palate.
Because of it’s simplicity in preparation, many Carlota aficionados have developed their own customized recipes. In México, María cookies replace ladyfinger cookies. Many add slices of fruit, chocolate syrup, or nuts to the mix.
My customized version incorporates coconutmilk. I love the combination of creamy coconut and zesty lemon flavors. I’ve tried it in arroz con leche so why not in a decadent Carlota?
If you love the taste of coconut, like I do, replace the evaporated milk with another can of coconut milk. The flavors are intense but well balanced and your kitchen will be permeated with the divine smell of this indulgent treat.
Read Related: Coconut Arroz con Leche Dessert Risotto
CARLOTA & COCONUTS
2-14 oz cans sweetened condensed milk
1-13.66 oz can coconut milk
1-12 oz can evaporated milk
8 lemons, juiced
19 lady finger cookies or 25 Maria cookies
Lemon zest for garnish
In a blender, mix milks and lemon juice until smooth.
Line the bottom of a 9”x13” glass dish with ladyfingers. Trim ladyfingers in order for them to fit in a single layer. Pour a layer milk mixture over ladyfingers, making sure the cookies are completely covered. Freeze for approximately 3-4 hours or until set. Garnish with lemon zest.
For Individual Servings:
- Line the sides and bottom of eight, 5” wide serving glasses with ladyfinger cookies.
- Pour milk mixture in the center and fill to the top of the glass.
- Freeze for approximately 3-4 hours or until set.
- Garnish with lemon zest.
Note: Replace coconut milk with evaporated milk for a non-coconut version.