Frida Kahlo's favorite sweet: Mexican Coconut-Stuffed Limes

Published on May 22nd, 2016

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Coconut Stuffed Limes

Frida Kahlo Self Portrait with BonitoA most delectable treat that I first discovered at a century-old candy shop (“Dulcería de Celaya”) in Mexico City.  I verily SWOONED when I tasted these heavenly morsels – a yummy macaroon-type mixture stuffed into candied lime shells.  Apparently one of artist Frida Kahlo’s favorite sweets, I found the recipe online and naturally – was hell-bent on making them from scratch myself.

Five words:
  Don’t.Try.This.At.Home.

 
 
Half-kidding.  Mine turned out quite tasty with – miraculously – most the lime shells intact.  But trust I’ll not be making another batch anytime soon.  Scraping out the innards of the limes was t.o.u.g.h.
 
And besides, what better excuse to return to Mexico City to satisfy my sweet-tooth at the source!
 
 
Coconut-Stuffed Limes

Heavenly to eat – but decidedly tricky to make.

AuthorDyanneCategory, , Total Time1 hr 30 mins
Yields3 Servings

Note: you can change the “Servings” above, as well as handily check-off each ingredient below as you gather/use it:

 1 tsp baking soda
 6 small limes
 1 ¼ cups sugar
 green food coloring
 1 cup fresh shredded coconut
 ¼ cup water

Ready? Set – GO!    Click the timer to start:  90 Minutes

1

Prepare the limes:

Bring 2 quarts of water to a boil over high heat, add 1 teaspoon of the baking soda, stir to combine, and then add the limes. Cook at a soft simmer until slightly tender, 10 to 15 minutes. Remove the limes from the water with a slotted spoon and let cool.

Step 1: Soften the limes

2

The #@&! acky part:

Make a small incision in the top of each lime with a sharp paring knife and carefully scrape out the flesh, making sure you don’t tear the rind; discard the filling.

Helpful Hint: extend the incision about halfway down the lime, then gennntly turn the shell inside-out to ease scraping out the flesh.

Return the intact lime shells to the pot, add cold water to cover, and stir in the remaining 1 teaspoon baking soda. Bring to a boil, strain, and repeat this process (without any more baking soda) 3 more times to remove the bitterness from the limes.

3

Return the limes to the pot, add cold water to cover, then stir in 1 1/2 cups of the sugar and a few drops of food coloring. Cook over medium-low heat, stirring, until the syrup has thickened to the consistency of corn or maple syrup, 15 to 20 minutes. Remove from the heat, let cool completely in the syrup, then transfer the limes to a wire rack and let dry.

4

Prepare the coconut stuffing:

Combine the coconut, the remaining 1 cup sugar, and the 1/2 cup water in a saucepan and cook over medium heat, stirring, until the coconut is soft, almost translucent, and thick. Let cool until it is safe to handle.

5

Fill the limes with the coconut mixture and let cool completely. Enjoy – edible candied lime shell and all!

Store in an airtight container lined with parchment paper in a cool, dry place for up to 2 months.


 

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Ingredients

 1 tsp baking soda
 6 small limes
 1 ¼ cups sugar
 green food coloring
 1 cup fresh shredded coconut
 ¼ cup water

Directions

1

Prepare the limes:

Bring 2 quarts of water to a boil over high heat, add 1 teaspoon of the baking soda, stir to combine, and then add the limes. Cook at a soft simmer until slightly tender, 10 to 15 minutes. Remove the limes from the water with a slotted spoon and let cool.

Step 1: Soften the limes

2

The #@&! acky part:

Make a small incision in the top of each lime with a sharp paring knife and carefully scrape out the flesh, making sure you don’t tear the rind; discard the filling.

Helpful Hint: extend the incision about halfway down the lime, then gennntly turn the shell inside-out to ease scraping out the flesh.

Return the intact lime shells to the pot, add cold water to cover, and stir in the remaining 1 teaspoon baking soda. Bring to a boil, strain, and repeat this process (without any more baking soda) 3 more times to remove the bitterness from the limes.

3

Return the limes to the pot, add cold water to cover, then stir in 1 1/2 cups of the sugar and a few drops of food coloring. Cook over medium-low heat, stirring, until the syrup has thickened to the consistency of corn or maple syrup, 15 to 20 minutes. Remove from the heat, let cool completely in the syrup, then transfer the limes to a wire rack and let dry.

4

Prepare the coconut stuffing:

Combine the coconut, the remaining 1 cup sugar, and the 1/2 cup water in a saucepan and cook over medium heat, stirring, until the coconut is soft, almost translucent, and thick. Let cool until it is safe to handle.

5

Fill the limes with the coconut mixture and let cool completely. Enjoy – edible candied lime shell and all!

Store in an airtight container lined with parchment paper in a cool, dry place for up to 2 months.

Coconut Stuffed Limes


About the Author

Off-the-beaten-path travel is my passion,and I’ve always lived life “like-a-kid-in-a-candy-store” – eager to sample as many flavors as I can. Indeed, my life motto has long been: This ain’t a dress rehearsal, folks!



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