Limones Rellenos de Coco - Lime Shells Stuffed with Coconut Candy
Mexican lime shells filled with condensed milk coconut sweet — a classic Mexican fair confection.
About this recipe
Limones rellenos de coco are one of the most iconic sweets of Mexican street and fair confectionery: Mexican lime shells hollowed out and filled with a mixture of grated coconut flesh, condensed milk and lime zest, which is left to crystallise slightly and served cold. The contrast between the bitter lime shell and the sweet coconut interior is utterly addictive.
History & Origin
Limones rellenos de coco are a popular Mexican sweet tradition rooted in the confluence of two ingredients deeply embedded in the country's cookery: the Mexican lime (Citrus aurantifolia) and the coconut (Cocos nucifera). The Mexican lime, smaller and more tart than the European lemon, is cultivated primarily in Colima, Michoacán and Veracruz, and is the reference citrus in all Mexican cookery. The coconut, originally from tropical Asia and brought to the Caribbean by the Portuguese in the sixteenth century, arrived on the Mexican Pacific coast in the same period and was quickly integrated into the cookery of the coastal states of Colima, Guerrero, Oaxaca and Jalisco. This combination of lime shell and coconut sweetened with condensed milk probably originated in the domestic kitchens of coastal areas in the nineteenth century, when condensed milk (invented in 1856 by Gail Borden) arrived in Mexico. Today they are a fixture at fairs, markets and sweet stalls throughout Mexico, especially during patron saint festivals and Christmas. In Colima, the state known as 'the lime state', they are considered a local gastronomic pride.
Estimated cost
£7.00
Total cost
£0.35
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
150
Calories
1g
Protein
24g
Carbohydrates
6g
Fat
2g
Fibre
5mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Wash the limes thoroughly. Cut the top (stalk end) from each lime to create a lid. With a small spoon or corer, carefully scoop out the flesh and juice. Reserve the juice.
💡 Cut only 1 cm - you need the shell to be deep enough to hold the filling.
- 2
In a bowl, mix the desiccated coconut, condensed milk, lime zest and 2 tablespoons of the reserved lime juice. Mix until well combined. The mixture should be moist but manageable.
💡 If using desiccated (dried) coconut, add it directly. If using fresh coconut, squeeze out a little excess moisture first.
- 3
Fill each lime shell with the coconut mixture, pressing gently to compact it. The filling should sit slightly above the rim of the shell.
- 4
Dust with icing sugar if desired for a crystallised appearance. Refrigerate for at least 2 hours before serving. Serve cold.
💡 They can be prepared a day ahead - the cold improves the texture of the filling.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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