According to the chef and author of My Sweet Mexico, Fany Gerson, these coconut-stuffed limes were one of artist Frida Kahlo’s favourite sweets. You make them by scooping the flesh out of the limes and gently boiling the skins in sugar. The coconut is boiled separately with sugar and water then stuffed inside the soft lime skins. Luckily the recipe doesn’t need veganising as it is vegan anyway!
- 2 teaspoons baking soda
- 12 medium-large limes, rinsed well
- 2 ½ cups sugar
- Green food colouring (optional)
- 2 cups shredded fresh coconut
- ½ cup water
- Bring two litres of water to a boil over a high heat, add 1 tsp of the baking soda and then add the limes.
- Simmer until slightly tender (10-15 mins).
- Remove the limes from the water and cool.
- 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. Keep the flesh for another recipe of a Margarita!
- Put the skins back in the pan, add cold water to cover and stir in the remaining tsp baking soda.
- Bring to a boil, strain and repeat (without baking soda) three more times to remove the bitterness.
- Return the limes to the pan, add cold water to cover, then stir in 1 ½ cups of sugar and a few drops of food colouring.
- Cook over medium heat stirring, until the syrup has thickened to the consistency of maple syrup (15-20 mins).
- Remove from heat, cool completely in the syrup, then transfer the limes to a wire rack and dry.
- Combine the coconut, the remaining cup of sugar and the ½ cup water in a saucepan and cook over medium heat, stirring until the coconut is soft. Let cool until it is safe to handle.
- Fill the limes with the coconut and let cool completely.
Serve on a pretty plate as a dessert after a Mexican dinner party!