Limones Rellenos de Coco (Coconut-Stuffed Limes)

Instructions

1. Wash the limes and rub each one lightly over a fine grater to remove only the glossy outer film of zest; this lets the syrup in and cuts bitterness. With a paring knife, cut each lime lengthwise about two-thirds of the way around, leaving a hinge.
2. Bring about 2 liters of the water to a boil, add the limes and boil until the skins soften, about 10 minutes. Drain and cool, then use a small spoon to scoop out all the pulp and membranes through the opening, keeping each shell in one piece.
3. Put the shells in a bowl, cover with cold water from the remaining measure and refrigerate 8 hours or overnight, changing the water 2 or 3 times.
4. Drain the shells, boil them in fresh water 5 minutes and drain again.
5. Bring the syrup sugar and syrup water to a boil in a wide saucepan, stirring until the sugar dissolves. Add the shells and simmer very gently, turning them now and then, until they are tender, deep green and translucent and the syrup coats a spoon like light honey, 40 to 50 minutes. Cool the shells in the syrup for 2 hours.
6. Lift the shells out and drain them, opening side down, on a rack set over a tray for 1 hour. Save the syrup for drizzling over fruit.
7. For the cocada filling, boil the filling sugar and water in a small saucepan until it reaches 235°F (113°C) on a candy thermometer, about 5 minutes. Stir in the coconut and cook, stirring, until glossy and clumping, 3 to 4 minutes. Cool 10 minutes until warm.
8. Pack each shell with the warm filling, pressing so the coconut mounds out of the opening. Let them set at room temperature 1 hour before serving.