Coconut Filled Limes
- 16 limes
- 1 tablespoon baking soda
- 3 cups granulated sugar
- 3 cups water
- 1 cup granulated sugar
- 1 cup water
- 1 coconut, peeled and finely grated
- Lime: In a non-reactive saucepan, simmer the limes in water to cover until slightly
- 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
- To serve, remove the limes from the syrup and fill with Cocada.
- 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
Source: Frida's Fiestas: Recipes and Reminiscences of Life with Frida
Kahlo written by Diego Rivera's daughter Guadelupe Rivera and Marie-Pierre Colle