Lime rinds are candied and filled with sweetened coconut. This easy dessert is light and refreshing. It was a favorite of renowned Mexican artist Frida Kahlo.
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour, 45 minutes
Ingredients:
- 16 limes
- 1 Tablespoon baking soda
- 3 cups sugar
- 3 cups water
- .
- Cocada:
- 1 cup sugar
- 1 cup water
- 1 coconut, peeled and finely grated
Preparation:
In a non-reactive saucepan, simmer the limes in water to cover until slightly softened. 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.
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. Let cool overnight.
To serve, remove the limes from the syrup and fill with Cocada.
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.
Yield: 16 servings
Recipe Source: Frida's Fiestas: Recipes and Reminiscences of Life With Frida Kahlo by Guadalupe Rivera Marin (Clarkson N. Potter)
Reprinted with permission.
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. Let cool overnight.
To serve, remove the limes from the syrup and fill with Cocada.
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.
Yield: 16 servings
Recipe Source: Frida's Fiestas: Recipes and Reminiscences of Life With Frida Kahlo by Guadalupe Rivera Marin (Clarkson N. Potter)
Reprinted with permission.
