Limes with Coconut and Dulce de Leche

Difficulty:
1/5

Ease of preparation rating: Medium.

Yield:  4 servings.

Ingredients:

8 cups (1.9 L) water, divided

8 cups (1.9 L) granulated sugar, divided

2 tablespoons (30 ml) baking soda

12 key limes, whole

1 cup (240 ml) dulce de leche

1 1/2 cups (350 ml) shredded coconut, divided

 

Method:

In a small saucepan, combine half of the sugar, half of the water, and all of the baking soda.

Heat over high heat, stirring occasionally, until sugar dissolves, then add the key limes, and cook for eighteen to twenty minutes.

Remove limes from the liquid, discard liquid, set limes aside to cool for five minutes.

Once limes have cooled slightly, slice the tops off with a sharp knife. Reserve tops.

Use a small spoon to scrape out the insides of the limes, discard the insides and reserve the whole peels. Using a toothpick, skewer the tops back onto the limes in their original shapes.

In new pot, combine remaining sugar and remaining water and heat over high heat until the sugar dissolves.

Place the limes into the hot sugar water, being careful to keep them intact.  Simmer for ten minutes, then remove them from the liquid, transfer to a plate and refrigerate, uncovered, until cool.

Make a syrup by reducing the cooking liquid until it thickens slightly, then set aside to cool.

In a small bowl make a stuffing by combining the dulce de leche with 1 cup (240 ml) of the coconut.

Remove the tops from the cooled limes and stuff each with the dulce de leche-coconut mixture, then replace the tops.  Set aside.

Retrieve the chilled syrup and place the remaining coconut in a small bowl.

Coat the limes by dipping them each, in turn, into the syrup, then into the coconut, rolling to coat.  Repeat until all of the limes have been coated evenly.

Refrigerate until ready to serve.