Coconut Filled Limes

Ingredients

Lime

• 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

Instructions

Lime

1. In a nonreactive 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.

Cocada

1. 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.

Attribution

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