PINA COLADA TAMALES
Make and share this Pina Colada Tamales recipe from Food.com.
Provided by mariposa13
Categories Breakfast
Time 1h35m
Yield 16-20 tamales
Number Of Ingredients 15
Steps:
- Use a food processor to finely chop the dried banana; combine the banana, almonds and coconut in a bowl.
- Use 2 husks to make strips for tying the tamales.
- Take about 1 cup of the pineapple and puree it with the fruit juice and brown sugar.
- Cream the shortening and sugar.
- In a separate bowl, mix together the masa and salt.
- Alternately add the masa and juice to the creamed shortening to make a firm dough; beat in the baking powder last.
- Assembly: Spread 1 tablespoon filling in the center of a husk; sprinkle 1 to 2 teaspoons of the banana/almond mixture over the dough and press a pineapple chunk into the dough.
- Spread another tablespoon of the dough over the the filling and fold and tie the tamale.
- Steam for about 1 hour 15 minutes.
- To Serve: Open the tamale and top with sauce, whipped cream, and lime zest.
Nutrition Facts : Calories 164.3, Fat 8.3, SaturatedFat 2.5, Sodium 103.1, Carbohydrate 21.9, Fiber 0.5, Sugar 9.9, Protein 1.8
PINA' COLADA COCONUT TAMALES
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
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
PINA COLADA
Steps:
- Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.
PIñA COLADA
A tropical blend of rich coconut cream, white rum and tangy pineapple - serve with an umbrella for kitsch appeal
Provided by Good Food team
Categories Cocktails
Time 5m
Yield Makes 1
Number Of Ingredients 4
Steps:
- Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.
Nutrition Facts : Calories 314 calories, Fat 12.7 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 14.3 grams carbohydrates, Sugar 13.6 grams sugar, Fiber 0.5 grams fiber, Protein 1.1 grams protein, Sodium 0.1 milligram of sodium
PINA COLADAS
Velvety-smooth texture and a taste of the tropics are what this tropical drink delivers. The easy-to-make drink can be mixed and chilled ahead of time. When ready to serve, just blend for a creamy and delicious beverage. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a 2-qt. pitcher, combine pineapple juice, cream of coconut and rum. Refrigerate, covered, until chilled. For each serving, add a generous cup of rum mixture and 1 cup ice to a blender. Process, covered, until smooth. Pour into a chilled hurricane or highball glass. Cut a 1-in. slit into tip of a pineapple wedge; slide wedge over rim of glass.
Nutrition Facts : Calories 457 calories, Fat 13g fat (10g saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 55g carbohydrate (52g sugars, Fiber 0 fiber), Protein 0 protein.
SWEET PINEAPPLE TAMALES
This is an authentic sweet tamale recipe (tamales dulces de pina) with canned pineapple, butter, and shortening in the masa dough. They taste delicious and will melt in your mouth.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 30
Number Of Ingredients 8
Steps:
- Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
- While corn husks are soaking, combine masa dough, baking soda, and water in a bowl. Knead until dough has a smooth and even consistency, adding more water, 1 teaspoon at a time, as needed. Take care not to add too much water.
- Beat butter, vegetable shortening, and sugar together in a second bowl with an electric mixer until smooth and creamy. Slowly add masa dough and knead until mixture has a uniform consistency. Mix in chopped pineapple.
- Spread about 1 tablespoon masa mixture onto a corn husk. Fold the bottom of the husk over the filling, then fold sides of husk together, one over the other. Finally fold the top of the husk into the tamale, making a little package. 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, then reduce heat to medium low. Add tamales with the open side up and cook covered until filling is heated through and separates from the husk, about 1 hour.
Nutrition Facts : Calories 199.4 calories, Carbohydrate 19.7 g, Cholesterol 16.3 mg, Fat 13.5 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 5.6 g, Sodium 59.2 mg, Sugar 9.4 g
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