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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


  1. In a non-reactive saucepan, simmer the limes in water to cover until slightly softened.
  2. Pour the contents of the saucepan into a clay pot. Sprinkle with the baking soda, cover, and let stand overnight.
  3. 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.
  4. The next day, drain the water and replace it with fresh hot water. Let stand, covered, as above.
  5. Repeat this process for 3 or 4 days, until the limes are no longer bitter.
  6. 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.
  7. To serve, remove the limes from the syrup and fill with Cocada.
  8. 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.

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


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