Limones Cocadas, Coconut Stuffed Candied Limes
At El Mercadito in Los Angeles, there is a nut and candy stall that sells tasty Mexican limes stuffed with shredded coconut. The limes appear to be scraped out and the rinds are candied and serve as little cups filled with a creamy gooey coconut mixture - as if it were thickened with sweetened condensed milk. I've tried doing the candy lime shells and they came out an unattractive, brown mess. They proabably do something with food coloring. But in the end putting this together would be easier with a recipe. Someone on the internet blogged about it being in the Frieda Kahlo cookbook, but according to my take on that recipe, it didn't look like the same thing.
Here's a great picture from Billieblog
I hope you managed to find a recipe before now since your post is from over a year ago but if not here's one that was featured on the Splendid Table this week:
I'm going to give this recipe a try this weekend. If you try it let me know how yours come out and we can help each other out with any tips we learn.
I tried this recipe last night after hearing it on the splendid table, and while I'm not too experienced in the kitchen, this is one of the worst recipe-gone-wrong experiences I've ever had. I found this post while looking up alternative recipes and thought I'd share what I found out.
First off, after about 3 minutes in the first boil my limes turned a really nasty shade that was more brown than green. While adding food coloring later in the process made the insides a pretty bright green, the outside never lost its brown color.
The second huge problem I hit was when boiling it in the sugar water. After 20 minutes it was nothing like syrup (not even warm, liquidy syrup). I assumed I just added more water than the recipe writer had so I boiled it longer. Significantly longer... probably about 75 minutes. It never quite got to the consistency of syrup but decided to take it off since I had boiled it so long and there was only about an inch of water left in the pot. (Maybe I just have a weird idea of the thickness of syrup)
After letting it cool in the pot for a while, I came back and the sugar water had turned into a hard gelatinous mass, making it extremely difficult to remove the limes. At this point it was 1am and I was completely frustrated, so I stuck them on a rack in the fridge to dry out. I also had to clean up the green sticky film all over my kitchen from 75 minutes of boiling water (it was all over the stove top and floor :\ ).
Today I came back and made the coconut filling. That one turned out ok, although I'm still not 100% sure I cooked it long enough (an approximate time would have been nice). The link I stuck at the bottom says to add the sugar and water, bring to a boil then add the coconut... I definitely added it all at once and am wondering if that would have made any difference.
When I went to stuff the limes, I discovered that they were really hard... which made them difficult to work with and inedible. I'm not sure if this is because of the recipe or because I cooked the sugar water mixture too long. I still tried eating the lime though. Since it was so hard, my first taste was of just the outside (which was delicious!) It had a strong lime flavor without being bitter. I really wanted to know what the inside tasted like, so I kept at it and once I finally pulled off a piece, the inside was indeed bitter. Sad day. :(
Anywho, if anybody else has better luck than me, I'd love to hear about it! This seems like it could be an absolutely delicious recipe if done right. :)
I make candied peel although I haven't done limes yet so I don't know what's up with the color change. I've never made the above treat so cooking the limes whole and then gutting them is unfamiliar to me. However, from there on out I have some quibbles (I'm looking at the TasteBook recipe).
First of all, I don't use baking soda when preparing the rinds. I cover them with cold water, bring *just* to the boil, drain, repeat. I have a sneaking suspicion the baking soda may be affecting the color.
Secondly, I combine the sugar and water (I don't use food coloring) and bring that *just* to a boil, then take it off the heat, add the rind, and put it back on the heat over a *very slow simmer*. Then I stir occasionally and check the rinds for translucency. It takes about 50-60 minutes, sometimes longer. You will have syrup at that point. Not thick like honey, but runny. And tasty. Save it for other purposes. I think the hard boil was where you went wrong. The end result should be somewhat flexible, tender and translucent.
At this point after the rinds have cooled in the syrup, for your recipe you just want to let them drain and dry on a rack. What it doesn't say is you probably want them to dry for several hours or overnight.
I have pictures and a more detailed explanation of candying peel here: http://eatingfloyd.blogspot.com/2010/...