5/9 Limones Rellenos de Coco

In Cozumel I fell in love with Coconut Stuffed Limes. I had them at breakfast, with lunch and for dessert after dinner. They are lime halves, delicately yet generously stuffed with the sweetest most succulent coconut. Ever since our plane landed I have been looking for ways to recapture the joy and the flavor of Cozumel. I thought I would start with my beloved Limones Rellenos de Coco. This is my vision for this dish which has significantly less sugar and prep work then the more authentic version. I am okay with that.

Photo By: S. Duquet

Limones Rellenos de Coco

Makes 10 cups mini lime cups

Inspired by the chefs at Iberostar Cozumel and reimagined by: S. Duquet

Ingredients

6 small limes (5 to hollow out, 1 for zest)

2 C unsweetened raw coconut flakes

1 1/2 Tbsp raw agave

1/2 C Vanilla coconut milk

Make It Happen

~In  a bowl,stir together coconut flakes, agave and milk. Add lime zest then mix thoroughly. Cover and  put in fridge to chill.

~Cut 5 limes in half. With a sharp paring knife, carefully run the blade around the inside of the lime as if you were sectioning a grapefruit. Make sure and cut through the hard little  pithy parts in the middle. You want to break them up because  that is what is connecting the lime to the skin.

Photo By: S. Duuqet

~Gently turn lime half inside out. This will make it infinitely easier to scrape the lime away from the shell. Be gentle and patient as you create your mini lime cups.

~Once they are hollowed out, make sure they sit flat by adjusting the bottoms with a sharp knife. Be careful not to cut a whole in the bottom of your lime cup.

~Carefully and generously stuff your lime cups with the coconut mixture. Cover and chill until you are ready to enjoy.

The coconut stuffed lime cups are creamy, refreshing and incredibly fun. The hollowing out was a smidge time consuming but it was easy enough and it took less time than most baking. Besides, this will be a divine Summer dessert or snack when you wouldn’t dare turn your oven on. The scent and flavor transported me to the sunshine and ocean breeze on Cozumel. Not bad for a few limes and some coconut.

Have a delicious day.

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Please leave a comment

  1. Michele Says:

    A lot of other websites call for cooking the limes in baking soda, what’s your take on that?

  2. Sherry Says:

    Michele,
    Thanks for weighing in. That is really interesting. When I checked out how others were making theirs I saw that they were adding baking soda to the limes as they were boiling. They were boiling the limes then taking out the pithy insides. I can only guess that it may make it easier to take the insides out once they have been boiled. The others also said that this was why they used green food coloring to re-green the limes because boiling them leached out their gorgeous color. Because of all the added steps and food coloring, I chose to wing it raw. This left the limes brilliant green and vibrantly limey. Turning them inside out really made it easy to take out the core of the lime which you can then use in a vinaigrette or fruit salad. If you try it the other way, please let me know how it goes.

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