Published on May 22nd, 2016
0Coconut Stuffed Limes
A 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.
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.
AuthorDyanneCategoryMexico, Sweets, Travel EatsTotal Time1 hr 30 minsNote: you can change the “Servings” above, as well as handily check-off each ingredient below as you gather/use it:
Ready? Set – GO! Click the timer to start: 90 Minutes
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.
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.
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.
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.
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.
Then you might want to subscribe to my email list so you’re sure to catch my next one.
(trust that I’ll not clog your precious inbox – I generally only post but once a week at most.)
Ingredients
Directions
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.
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.
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.
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.
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.
About the Author
Dyanne 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!
You might also like...
> My 30 Best Travel Tips < →
Van Gogh VIVO! An Immersive Experience in Cuenca →
Cuenca 10 Year Anniversary! →
Travel Today… UGH. :( →
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:
