Tamales Dulces de Coco (Sweet Coconut Tamal

• Vegetarian
• Gluten free

• Produce

  • 12 Corn husks
  • 1/3 cup Raisins

• Baking & Spices

  • 1 tsp Baking powder
  • 6 drops Food coloring, red
  • 1/2 cup Granulated sugar
  • 2 cups Masa harina
  • 1/3 tsp Salt

• Nuts & Seeds

  • 1 cup Coconut, sweetened flaked
  • 1 tsp Coconut extract

• Dairy

  • 12 tbsp Butter, unsalted

• Liquids

  • 2 cups Water

Found on hispanickitchen.com

Description

Directions

• Soak corn husk in hot water for at least 1 hour.
• In a large bowl, using a hand mixer, cream the butter and sugar until smooth. Set aside.
• In another bowl, combine the masa/harina, salt and baking powder. Gradually mix in warm water until masa forms. If its too dry, add more water.
• With the hand mixer running on low, gradually drop in spoonfuls of the masa dough to the butter mixture. Once mixed, taste for sugar. Mix in the food coloring until desired pink color. Fold in the coconut. Cover and set aside.
• Prepare a medium steamer pot with water. Shake off the excess water from corn husk. Using a spoon, spread a generous amount of masa onto the wide end of cornhusk. Add a few raisins down the center. Fold the sides in, then the top flap down. Repeat until done. You should have a fairly large tamal.
• Transfer tamales to the steamer pot, open side up. Use extra corn husk or foil paper in a ball to keep the tamales in place. This will prevent them from falling over and moving while they steam. Turn heat to high. Once it began to steam rapidly, turn heat down to medium. Cover pot and steam for 90 minutes. After 45 minutes, add 2 more cups of hot water. You never want to run out of water. Remove from heat and let sit for 20 minutes.