The lime and coconut flavours of the macarons in my previous post made me think immediately of the traditional Mexican sweets, limones rellenos, which are tender lime rinds stuffed with coconut sweet (cocada).  This recipe is a great way to use leftover lime rinds; any halves that have been squeezed for other purposes, may be washed and used in this preparation.

Coconut Stuffed Limes – Limones rellenos de cocada

Printable recipe:  Coconut Stuffed Limes – Limones rellenos de cocada

Ingredients

4 limes; washed and halved (any halves that have been squeezed may be washed and used)
1 cup sugar
1 ½ cups water, plus more, as needed
Bright green food colouring, optional
For filling:
1 cup (100 g) dry sweetened shredded coconut
¼ cup water
½ cup granulated sugar

If limes have juice, squeeze out as much as possible; use juice in other recipes.  Work with the rinds:

Take one half, hold with both hands, outer side facing front, and begin pushing away with thumbs (photo below, left).  Continue pushing, to flip rind inside out (photo below, right):

Pull off sections of pulp and as much of the white membrane as possible (photo below, left).  Continue until whole rind is clean (photo below, right):

Now hold the rind with both hands. with inside side facing front, push to restore shape (photo below, left) and get a completely hollow half rind (photo below, right):

Continue with the rest of the rinds.  Bring a pot of water to boil over high heat, then add cleaned rinds (photo below, left).  Allow to cook for 3 minutes, then remove from water (photo below, right):

Dump water (or save in a bucket to water plants); refill the pot (photo below, left), and repeat process (photo below, right):

After cooking for 6 minutes total, the rinds are softer, and have lost their bright green colour, that is normal:

At this point, I decided to use food colouring to falsify the original bright tone.  

Place one cup of sugar and measured water (one and a half cups) in the pot (photo below, left).  Bring to boil, then add food colouring (if using, photo below, right):

Add reserved lime rinds (photo below, left).  Flip rinds after five minutes (photo below, right):

Continue cooking and flipping every five minutes, until the rinds are very tender, and fully coloured (if tinted, photo below, left).  My batch took 15-20 minutes.  Transfer to a bowl (photo below, right):

Allow rinds to cool down to room temperature:

Meanwhile, prepare filling: In a saucepan, dissolve sugar in water (photo below, left); place pan over medium/high heat, and bring to boil (photo below, centre); continue cooking, stirring occasionally, until an “X” can be traced at the bottom of the pan with the back of a spoon (photo below, right):

Remove from heat.  Incorporate coconut (photo below, left); quickly fold and mix with the syrup (photo below, right):

Assemble:  Scoop about two tablespoons of coconut filling into one of the reserved lime halves, then top with another half, and give it a gentle squeeze to keep the two halves together, but still showing the white filling.  Gently let set on a plate, and repeat with the rest of the lime rinds: 

The flavours were nice; the subtle bitterness and citrus notes from the rind complemented the sweet and crunchy coconut filling.

---

In addition, the limed-infused (and maybe green) syrup left behind from cooking the lime rinds may be saved in a jar:

Drizzle on pancakes, yogurt, ice cream, fruit, or even on the stuffed limes for some extra sweetness. 

It can also be a nice mirror on the plate, or topping, for Easter treats, such as (from left to right) my Classic Carrot Cake Squares, a Fruit and Dip Easter Scene, and Cajeta Jello and Apple Bunny:

HAPPY EASTER TO ALL! 

---

For your convenience, click on the highlighted text below for products available on Amazon™. DISCLAIMER: Any reviews included in this post are my own, for items I have purchased, not provided by any company; as an Amazon Associates Program affiliate, I might receive a commission for any purchases originated from the links below, at no extra cost to you. Thank you to readers who have bought other products starting with a click from my links.  

---

I am bringing my recipe to Full Plate Thursday #687 with Miz Helen @ Miz Helen’s Country Cottage.  

---

I am also sharing my post at Thursday Favourite Things #653, with Bev @ Eclectic Red Barn, Pam @ An Artful Mom, Katherine @ Katherine’s Corner, Amber @ Follow the Yellow Brick Home, and Linda @ Crafts a la Mode.

---

I am joining Fiesta Friday #530  with Angie @ Fiesta Friday.

---