Ingredients
16 limes
1 tablespoon baking soda
3 cups sugar
3 cups water
Cocada:
1 cup sugar
1 cup water
1 coconut, peeled & finely grated
Instructions
In a non-reactive saucepan, simmer the limes in water to cover until
slightly softened. Pour the contents of the saucepan into a clay
pot. Sprinkle with the baking soda, cover, and let stand overnight.
The next day, drain the limes. Cut a small slice from the tops and
carefully hollow them out. Discard the pulp and return the limes to
the clay pot with enough hot water to cover. Cover with a dish towel
and a tight-fitting l id.
The next day, drain the water and replace it with fresh hot water.
Let stand, covered, as above. Repeat this process for 3 or 4 days,
until the limes are no longer bitter.
Combine the sugar and water in a copper pot. Bring to a boil and add
the limes. Simmer until the syrup is quite thick. Let cool
overnight.
To serve, remove the limes from the syrup and fill with Cocada.
To make the Cocada, combine the sugar and water in a saucepan and
bring to a boil. Stir in the coconut and cook, stirring constantly,
until thick. Let it cool completely.
