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Limones rellenos de coco
Coconut-stuffed candied limes
Limones rellenos: candied green limes stuffed with sweet coconut, from Oaxaca and Michoacán
At the candy stalls of Oaxaca's Mercado 20 de Noviembre and in the towns of Michoacán, bright green candied limes stuffed with snowy coconut are a jewel of traditional dulcería. The limes are scraped, soaked and boiled to take away the bitterness, then candied over two days until glassy, hollowed and filled. They are sweet, chewy and sharp at once, made for weddings and gifts. Chef's tip: change the soaking water every time without fail, as that is what takes away the bitterness of the pith.
- Total time
- 300 min
- Difficulty
- hard
- Serves
- 12
Ingredients
For the limes
- 1 tbsp bicarbonate of soda
- 6 ¼ cups waterplus more for soaking and boiling
- 1 ⅓ lb sugar
- 2 drops green food colouring (optional)
For the filling
- 5 ½ oz sugar
- ¾ cup coconut water or water
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Method
0/6 doneStep 1: Lightly grate the green zest off the 12 thick-skinned green limes, leaving the skin intact. Cut a small cross in the top of each, squeeze out the juice and scoop out the flesh with a small spoon.
30 minStep 2: Soak the shells overnight in cold water with 1 tbsp bicarbonate of soda. Next day boil them in fresh water for 10 minutes, drain, and repeat the boil twice more with fresh water each time until a taste of pith is no longer bitter. Skipping changes of water is the common mistake.
45 minStep 3: Dissolve 1 ⅓ lb sugar in the 6 ¼ cups water over a medium heat, add the 2 drops green food colouring if using and the limes and simmer gently for 30 minutes. Leave them in the syrup overnight.
30 minStep 4: On day 3 simmer again for 40–60 minutes until the shells are translucent and the syrup is as thick as honey (about 225°F). Lift out and drain on a rack for 2 hours.
60 minStep 5: For the filling, simmer 7 oz freshly grated or unsweetened desiccated coconut, 5 ½ oz sugar, ¾ cup coconut water or water and 1 cinnamon stick over a medium-low heat, stirring, for 15–20 minutes until thick and pulling away from the pan. Remove the cinnamon and cool.
20 minStep 6: Stuff each lime generously with filling so it bulges from the cut. Dry for a day uncovered, then store in a tin for up to 2 weeks.
15 min
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 1 g
- Carbs
- 40 g
- Fat
- 6 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does limones rellenos de coco take?
- About 300 minutes in total: 60 minutes to prepare and 240 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of thick-skinned green limes?
- Lemon, same amount.
- What can I use instead of bicarbonate of soda?
- Baking powder, three times the amount (the bake may taste slightly different).
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