Coconut Tamales Recipes

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SWEET COCONUT TAMALES WITH CHOCOLATE SHAVINGS



Sweet Coconut Tamales with Chocolate Shavings image

Sweet tamales are not as well known as their savory cousins, but they are just as delicious and satisfying. Coconut and chocolate are always a good combination, but when you throw sweetened corn masa into the mix you get an unexpected symphony of flavors that seem to have been created just for this dessert. When serving them, I like to create a "tamal bar." This allows my guests to unwrap their tamales and top them with all the toasted coconut, chocolate, and cream they want.

Yield makes 24 tamales

Number Of Ingredients 13

Dried corn husks
2 1/2 cups masa harina (Maseca brand is recommended)
1 cup whole milk
1 cup coconut milk
3/4 cup solid vegetable shortening
3/4 cup sugar
1 cup unsweetened shredded coconut flakes, toasted
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons salt
3/4 cup Mexican crema, homemade (page 102) or store-bought
3/4 cup cream of coconut
Dark chocolate shavings

Steps:

  • Soak the corn husks in simmering water for 20 minutes. They should be soft and flexible, and turn a deep beige color. Wrap the corn husks in a damp paper towel until you are ready to use them.
  • Combine the masa harina with the whole milk and the coconut milk and mix well. The masa should have the consistency of a stiff dough. Set aside.
  • Combine the shortening and sugar in a mixing bowl. Using a hand-held or standing electric mixer, beat the shortening and sugar until light and fluffy, about 3 minutes. Add a quarter of the masa to the shortening mixture and beat until well blended. Add a second quarter of the masa to the mixture and beat until well incorporated. Continue until all the masa is blended. Keep beating for another 5 minutes in order for the dough to achieve the right texture and consistency. You will know you have reached the right texture if a teaspoon of the dough floats in a cup of cold water. If after 15 minutes of constant beating your dough does not float, move on (despite it not floating, the dough will be fine).
  • Add 2/3 cup of the toasted coconut flakes to the dough along with the baking powder, cinnamon, and the salt and beat lightly until fully incorporated.
  • Place a corn husk lengthwise in front of you with the wide side closest to you. Spread 1/4 cup of the dough all over the bottom half of the corn husk, leaving about a 1-inch-wide border on the left and right side. (See page 51 for photographs showing how to assemble tamales.)
  • Pick up the two long sides of the corn husk and unite them, forming a solid log. Roll both sides of the corn husks in the same direction over the tamal. Fold down the empty top section of the corn husk and secure it by tying a thin strip of corn husk around the tamal.
  • Repeat this process until all of the corn husks or tamal dough is used up.
  • Create a tamal steamer by crumbling a large piece of aluminum foil into a large ball and place the ball in the center of a large saucepan. Arrange the tamales "standing up" around it. You can stand tamales in front of each other, just make sure that the open end of each tamal is facing upward.
  • Pour in 1/2 inch of water. Cover tightly with a lid and simmer for 40 minutes.
  • In a small bowl, combine the Mexican crema with the cream of coconut. (You can easily make more by combining equal amounts of each ingredient.)
  • Serve the tamales warm. After opening a tamal, top with a sprinkling of shaved chocolate and some of the remaining toasted coconut flakes and drizzle with a bit of coconut cream, or let guests garnish their own. Serve extra toppings on the side.
  • INGREDIENTS
  • Masa Harina
  • The flour used in tamal making is a special cornmeal that has been treated with lime and as such produces the characteristic aroma, flavor, and texture that is associated with tamales. Regular cornmeal cannot be substituted.
  • Cream of Coconut
  • Do not confuse cream of coconut with coconut milk. Cream of coconut is much sweeter and thicker than the milk. (It is one of the key ingredients in piña coladas.)
  • TECHNIQUES
  • Toasting Coconut Flakes
  • Sprinkle the coconut flakes in single layer on a baking sheet and place in a 300°F oven. Allow to bake for about 8 minutes, or until they turn golden brown. Be on the lookout because coconut tends to burn rather quickly. However, it will send out a warning signal with the toasted coconut aroma. So as soon as you smell coconut, check on it.
  • Shaving Dark Chocolate
  • This is easily done with a bar of chocolate and a vegetable peeler. Hold the bar of chocolate with one hand (you may want to keep part of it in its wrapper so that the chocolate doesn't melt in your hands) and peel off chocolate shavings with the peeler.
  • ADVANCE PREPARATION
  • Reheating Tamales
  • Cooked tamales can be refrigerated for a couple of days and reheated in a steamer or in the microwave. If using the microwave, place the tamales in a bowl and pour in 1/4 inch of water. Seal with plastic wrap and heat for 2 minutes. The steam created within the plastic will reheat the tamales. If reheating in a steamer, recreate the tamal steamer explained in the recipe and steam for 5 minutes.
  • Assembled but uncooked tamales can also be frozen. When ready to use, steam them straight from the freezer for 1 hour 20 minutes (twice the cooking time). Do not defrost before cooking.

PINA' COLADA COCONUT TAMALES



Pina' Colada Coconut Tamales image

Make and share this Pina' Colada Coconut Tamales recipe from Food.com.

Provided by Tunisia I.E.Al-Sala

Categories     Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 13

18 dried corn husks
1 cup butter flavor shortening or 1 cup margarine
2 cups corn, masa mix
3 tablespoons light brown sugar
1 1/2 cups granulated sugar
1 teaspoon nutmeg
3 teaspoons ground cinnamon
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups water (or more for mixing the masa)
1 (20 ounce) can crushed pineapple in syrup, drained
1 cup raisins, chopped
1 cup shredded coconut

Steps:

  • Husk.
  • Soak corn husks in hot water to cover 30 minutes. Separate husks, removing all red and brown corn threads and dirt.
  • Masa.
  • Combine masa 1 cup of shortening or margarine, 1 Table spoon brown sugar, ½ a cup of raisins, ½ cup granulated sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract into mixing bowl and water gradually. Combine and fold masa and shortening together. Fold shortening mixture for 2 minutes, scraping down sides of bowl as needed. Mix masa and shortening until fluffy, add more water as needed.
  • Test masa and consistency by taking a piece of the masa mixture and dropping it into a glass of warm water, and if it floats it is ready for use. Cover masa mixture with plastic wrap.
  • Filling.
  • Combine into a quart size simmering pan 2-20oz cans of diced pineapples, 1 cup coconut, 2 tablespoons of light brown sugar, 1 teaspoon of nutmeg, 2 teaspoons of ground cinnamon, 1 cup of raisins, 1 teaspoon of vanilla extract, 1 teaspoon of salt, and 2 cups of water. Boil mixture for 15 minutes then simmer for 10 minutes or until the mixture is thick and syrupy. Remove filling from the stove and cool.
  • Using hands spread masa mixture on the inside of the corn (you can combine two husks together by over lapping one on the other for larger tamales.
  • Spoon about 1 tablespoons pineapple down center the masa. Sprinkle with about 1 1/2 teaspoons raisins. Roll up husk, rolling left side over right. Fold bottom narrow end up and over, and secure with husk strips or kitchen string. Repeat procedure with remaining corn husks, masa, pineapple, and raisins.
  • Using a small tamale pot or double boiler place water in pot and boil before adding tamales to cut down on cooking time. Once the water has started to boil place tamales side by side and stacking them in an orderly fashion and cook until the masa on the inside of the husk is firm but not tough.

Nutrition Facts : Calories 388.9, Fat 20.4, SaturatedFat 6.8, Sodium 122.4, Carbohydrate 53.9, Fiber 2.2, Sugar 46.1, Protein 1.6

PINEAPPLE, PECAN AND COCONUT-RUM TAMALES



Pineapple, Pecan and Coconut-Rum Tamales image

Provided by Food Network Kitchen

Time 2h40m

Yield 18 tamales

Number Of Ingredients 14

18 dried corn husks
2 cups masa harina (instant corn flour)
Kosher salt
14 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1/4 cup plus 2 tablespoons packed dark brown sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 cinnamon stick
1 pineapple, peeled, cored and finely diced
2 teaspoons honey
1/4 cup coconut rum
1/4 cup pecans, toasted and chopped

Steps:

  • Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
  • Meanwhile, make the dough: Mix the masa harina and 1 teaspoon salt in the bowl of a stand mixer. Add 10 tablespoons butter and 3/4 cup warm water and mix with the paddle attachment until combined. Add the granulated sugar, 1/4 cup brown sugar, the almond and vanilla extracts and ground cinnamon; mix until combined, about 1 more minute. Cover and refrigerate.
  • Make the filling: Simmer 1/2 cup water and the cinnamon stick in a saucepan until slightly reduced, about 10 minutes. Melt the remaining 4 tablespoons butter in a skillet over medium-high heat. Add the remaining 2 tablespoons brown sugar and cook, stirring to dissolve, about 1 minute. Add the pineapple, honey and cinnamon water, including the cinnamon stick; cook, stirring, until the mixture is almost dry, about 5 minutes.
  • Remove the pan from the heat. Add the rum, then return to medium heat. Tilt the pan so the rum ignites (or hold a lit match near the sauce to ignite it). Cook until the pineapple is slightly caramelized, about 3 minutes. Stir in the pecans; set aside to cool.
  • Drain the husks and pat dry. Tear each husk lengthwise into a 3 1/2-inch-wide piece. Tear some of the excess husks into 18 thin strips for ties; reserve the husk scraps. Lay the 3 1/2-inch-wide husks on a clean surface. Starting 1/2 inch from the wide end, spread 1 tablespoon of the dough down a husk, leaving a 1/2-inch border on the sides. Spoon 1 tablespoon of the pineapple filling down the center of the dough. Roll lengthwise into a tight cylinder. Fold up the narrow end; tie with a strip of corn husk to secure. Repeat with the remaining husks, dough and filling.
  • Set a steamer basket in a large pot filled with 1 to 2 inches of water. Set a small bowl upside down in the basket, then arrange the tamales standing up in the steamer, folded-side down, leaning against the bowl. Cover with husk scraps, then lay a damp kitchen towel on top. Bring the water to a boil over medium-high heat, cover and steam until the tamales pull away from the husks, about 40 minutes. Remove from the steamer and let cool slightly before unwrapping.

COCONUT TAMALES



Coconut Tamales image

Provided by Roberto Santibañez

Categories     Side     Steam     Passover     Coconut     Cornmeal     Spring     Kosher     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 8

15 dried corn husks (2 oz, or 1/4 package)
2 cups masa harina for tamales (see Tips, below)
1/4 cup sugar
1/4 vanilla bean, or 3/4 teaspoon pure nonalcoholic vanilla flavoring (see Tips, below) or vanilla extract
1 cup unsweetened shredded coconut
1/3 cup vegetable shortening or butter, softened
1/4 teaspoon baking powder (optional, see Tips, below)
1/3 cup raisins

Steps:

  • Soak corn husks in large bowl of hot water for 1/2 hour, then separate and continue to soak until pliable, up to 1/2 hour more. Tear one or two husks into 1/4-inch strips to use for tying the tamales.
  • Boil 1 cup water in medium saucepan. Remove from heat and gradually stir in masa. Cover and let cool.
  • Combine 1/3 cup water, sugar, small pinch salt, and vanilla bean, if using, in small saucepan. Bring to simmer, simmer for 5 minutes. Take pan off heat and stir in coconut and vanilla flavoring or extract, if using. Cool.
  • In standing mixer fitted with whisk attachment, cream butter or shortening with baking powder, if using. Add masa and coconut mixtures, and beat until dough is smooth, fluffy, and light.
  • Arrange steamer rack in very large stockpot and add water to just below bottom of rack. Cover and bring water to boil.
  • Place 12 drained corn husks on work surface. Put 3 to 4 tablespoons masa dough into center of one husk and spoon some raisins on top. Fold long sides over filling, then tie ends of tamale shut with husk strips.
  • Repeat process to make 12 tamales. Place upright, leaning against one another, in steamer. If necessary, insert pieces of crumpled foil between tamales to keep them upright. Cover and steam until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 1 hour.
  • Serve with Slow-Braised Lamb Shanks with Guajillo-Pineapple Sauce .

SWEET TAMALES WITH PINEAPPLE AND COCONUT



Sweet Tamales with Pineapple and Coconut image

For these sweet Mexican tamales, pineapple is cooked with sugar and water so that it becomes extra soft and sweet. It tastes great in combination with coconut and raisins. The masa dough is mixed with butter instead of lard. [Recipe originally submitted to Allrecipes.com.mx]

Provided by EvaR

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h35m

Yield 36

Number Of Ingredients 9

corn husks
2 pounds chopped fresh pineapple
1 ½ cups water
1 ¼ cups white sugar
2 pounds fresh corn masa dough
1 cup unsalted butter
2 tablespoons baking powder
1 cup grated coconut
⅔ cup raisins

Steps:

  • Place corn husks in a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.
  • Combine pineapple, water, and sugar in a saucepan and cook over medium heat until pineapple is very soft, 7 to 10 minutes. Drain.
  • Mix masa dough with butter and baking powder in a bowl until well combined. Add cooked pineapple, coconut, and raisins; knead into a smooth dough.
  • Select 1 wide corn husk or 2 small ones. Spread about 1 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 45 minutes. Let tamales stand for 15 minutes before serving.

Nutrition Facts : Calories 151.1 calories, Carbohydrate 21.9 g, Cholesterol 13.6 mg, Fat 7.3 g, Fiber 1.8 g, Protein 1.3 g, SaturatedFat 4.7 g, Sodium 114.8 mg, Sugar 11.4 g

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Top Asked Questions

How to make healthy Mexican tamales with oil?
This tamale masa recipe with oil is perfect for making healthy Mexican tamales. The distinct flavor is something to enjoy in each bite. In a mixer, add the corn flour, baking powder, and salt. Mix to combine. Slowly add the vegetable broth until fully incorporated. Slowly add the olive oil. Be sure to scrape the sides and the bottom of the bowl.
How do you make tamales with corn husks?
Spread about 2 heaping tbs of the masa onto a corn husk. Fold the sides of the husks in then fold the bottom of the husk up. Use thin pieces of the corn husks to tie the tamales closed or you ca just flip the tamales over so they don't open. Repeat with the rest of the corn husks until all the masa is gone.
How do you cook tamales in the oven?
Alternatively, place in a preheated oven for about 30 to 40 seconds or soak in a bowl of hot water for 1 to 2 minutes or until softened. Filipino tamales are traditionally made with rice and peanuts which are toasted and then ground. In this recipe, we’re using rice flour and peanut butter to simplify the process.
How do you make tamales dulces?
Thanks for visiting, see you soon! Tamales dulces are a delicious and easy treat that's perfect for dessert or even breakfast. Remove the corn husk from their packaging and put them in a large pot. Fill the pot with water and bring to a boil. Then remove the pot from the heat and let the husks soak for a couple of hours.

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