Coconut Filled Limes - Southwestern Recipes - Recipes for Southwestern

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Recipe for Coconut Filled Limes from the Southwestern section.

Coconut Filled Limes

Source: Frida's Fiestas: Recipes and Reminiscences of Life with Frida Kahlo written by Diego Rivera's daughter Guadelupe Rivera and Marie-Pierre Colle

16 limes
1 tablespoon baking soda
3 cups granulated sugar
3 cups water

Cocada
1 cup granulated sugar
1 cup water
1 coconut, peeled and finely grated

In a non-reactive saucepan, simmer the limes in water to cover until slightly softened. Pour the contents of the saucepan into a clay pot. Sprinkle with the baking soda, cover, and let stand overnight.

The next day, drain the limes. Cut a small slice from the tops and carefully hollow them out. Discard the pulp and return the limes to the clay pot with enough hot water to cover. Cover with a dish towel and a tight-fitting lid. Let stand overnight.

The next day, drain the water and replace it with fresh hot water. Let stand, covered, as above. Repeat this process for 3 or 4 days, until the limes are no longer bitter.

Combine the sugar and water in a copper pot. Bring to a boil and add the limes. Simmer until the syrup is quite thick. This takes about 45 minutes to 1 hour. Let cool overnight.

To serve, remove the limes from the syrup and fill with Cocada.

To make the Cocada, combine the sugar and water in a saucepan and bring to a boil. Stir in the coconut and cook, stirring constantly, until thick. Let it cool completely.



We hope you enjoy your freshly made Coconut Filled Limes. This recipe came from Southwestern's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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