Pineapple Pecan And Coconut Rum Tamales Recipes

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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

PINEAPPLE-RUM MUSTARD



Pineapple-Rum Mustard image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 8

2 tablespoons yellow mustard seeds
1 tablespoons brown mustard seeds
1 1/2 tablespoon mustard powder
1/4 cup crushed fresh pineapple
1 teaspoon stripped fresh thyme
Salt and a small pinch dried Scotch Bonnet chile, or to taste
2 teaspoon demerara sugar
6 tablespoon dark rum (the amount will vary depending on the thickness desired)

Steps:

  • Grind the mustard seeds in a mortar and pestle or a spice mill. Place the ground mustard seeds in a bowl with enough water to moisten and allow them to sit for 10 minutes. Replace the soaked seeds in the mortar or the bowl of a food processor and process with the remaining ingredients until the desired consistency is reached. Spoon the mustard into a small jar and cover tightly. The mustard should sit for at least 2 weeks before use.

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 Allrecipes Member

Categories     Mexican Recipes

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

COCONUT RUM SOAKED PINEAPPLE RECIPE - (5/5)



Coconut Rum Soaked Pineapple Recipe - (5/5) image

Provided by á-6416

Number Of Ingredients 2

16 ounces (1 Pint) Coconut Rum
1 Fresh Pineapple, peeled & cored

Steps:

  • Cut Pineapple into bite size chunks. Place in medium bowl & Pour Coconut Rum over Pineapple. Cover & Refrigerate approx. 24 hours. Drain, reserving Rum. Serve pineapple in tropical flavored cocktails or as an alcoholic appetizer. The reserved Rum can be served alone or with additional Pineapple Juice.

PINEAPPLE COCONUT RUM CAKE



Pineapple Coconut Rum Cake image

I went to make my traditional rum cake the other night and was out of regular rum, so I improvised with this. It came out really good. My husband said it tasted like summer.

Provided by Jaime Burris

Categories     Dessert

Time 1h17m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 9

1 (18 ounce) Duncan Hines Moist Deluxe yellow cake mix
1/2 cup butter
1 cup powdered sugar
2/3 cup coconut rum
4 eggs
1 (6 ounce) package instant vanilla pudding
1/3 cup vegetable oil
1/3 cup water
1 cup crushed pineapple

Steps:

  • Grease and flower a bunt pan.
  • Preheat over to 350°F.
  • Mix together cake mix, 1/3 cup of coconut run, eggs, oil, water, vanilla pudding and drained crushed pineapple in mixer on med speed until smooth. 4. bake for one hour or until cooked through. 5. Glaze:. 6. Place butter, powdered sugar and 1/3 cup of coconut rum in the microwave for 2 minutes or until it boils and all the sugar is dissolved.
  • Leave the cake in the bunt pan.
  • While it is still hot, poke several holes around the cake and pour glaze over all the holes and the whole cake.
  • Let cook completely before you remove.
  • Looks very pretty garnished with strawberries, pineapple rings and other fresh fruit.

Nutrition Facts : Calories 694.2, Fat 30.6, SaturatedFat 10.4, Cholesterol 137.5, Sodium 842.6, Carbohydrate 89.6, Fiber 0.9, Sugar 66.8, Protein 6.2

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 CAKE



Pineapple Pecan Cake image

"A friend told me that this is the best cake he's ever eaten," reports field editor Fern Eleson of Whitney, Nebraska.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 11

2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 large eggs, beaten
1 can (20 ounces) crushed pineapple, undrained
1 cup chopped pecans or walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the sugar, flour and baking soda. Combine eggs and pineapple; stir into dry ingredients just until moistened. Fold in nuts. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 386 calories, Fat 17g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 249mg sodium, Carbohydrate 57g carbohydrate (43g sugars, Fiber 1g fiber), Protein 4g protein.

PINEAPPLE COCONUT TASSIES



Pineapple Coconut Tassies image

These cookies may sound and look fancy, but they're rather easy to make Their simplicity makes them an ideal choice for baking with children. My granddaughter enjoys helping me measure the ingredients. Children also can help shape the dough into balls, and then you can finish them together. -Connie Shuff, York, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 40 cookies

Number Of Ingredients 17

1 cup unsalted butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups cake flour
2 tablespoons cornstarch
1/2 teaspoon salt
FILLING:
1-1/2 cups sweetened shredded coconut
1 cup pineapple ice cream topping
1/2 cup sugar
1/4 cup chopped macadamia nuts
1 large egg
2 teaspoons cornstarch
ICING:
1/2 cup confectioners' sugar
1 tablespoon 2% milk
1/2 teaspoon coconut extract

Steps:

  • Preheat oven to 350°. Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour, cornstarch and salt; gradually beat into creamed mixture. Shape dough into 1-in. balls; press evenly onto bottom and up sides of 40 greased and floured mini muffin cups., In a small bowl, mix coconut, ice cream topping, sugar, macadamia nuts, egg and cornstarch. Place 1 tablespoon in each cup. Bake until edges are golden and filling is puffed, 20-25 minutes. Cool in pans 5-10 minutes. Carefully remove to wire racks to cool., In a small bowl, combine icing ingredients. Drizzle over cookies; let dry completely.

Nutrition Facts : Calories 136 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 48mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

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