Pina Colada Tamales
Indulge in a tropical twist on a classic Mexican favorite with these Piña Colada Tamales! Bursting with island-inspired flavors, these sweet tamales combine the creaminess of coconut milk, the tangy sweetness of crushed pineapple, and a hint of rum extract for a dessert that's as vibrant as it is delicious. Wrapped in traditional corn husks and gently steamed to perfection, each tamale is studded with shredded coconut for added texture and flavor. The soft, tender masa dough is delicately sweetened with a buttery, fluffy finish, creating the perfect base for this tropical treat. Ideal for holidays, fiestas, or anytime you crave a taste of the tropics, these unique Piña Colada Tamales are sure to impress your guests and transport your taste buds to paradise.
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Recipe Information
Ingredients
- 20 pieces corn husks
- 2 cups masa harina
- 1.5 cups unsweetened coconut milk
- 0.25 teaspoons salt
- 1 teaspoons baking powder
- 0.5 cups unsalted butter
- 0.75 cups granulated sugar
- 1 cups crushed pineapple (drained)
- 0.5 cups sweetened shredded coconut
- 1 teaspoons rum extract
Instructions
Submerge the corn husks in warm water for 30 minutes to soften. Drain and pat dry before use.
In a large mixing bowl, whisk together the masa harina, salt, and baking powder.
In a separate bowl, beat the softened butter and sugar until light and fluffy. Gradually add the coconut milk while mixing, ensuring the mixture is smooth.
Combine the wet and dry ingredients, mixing until a soft dough forms. If the dough feels too dry, add more coconut milk, a tablespoon at a time, until it is smooth and spreadable.
Stir in the crushed pineapple, shredded coconut, and rum extract until evenly incorporated into the dough.
Take a softened corn husk and spread 2-3 tablespoons of the masa mixture onto the center, leaving about 1-2 inches at the top and bottom for folding.
Fold the sides of the corn husk tightly over the filling, then fold up the bottom end and secure the tamale by tying it with a small strip of corn husk or kitchen twine. Repeat until all the masa mixture is used.
Place the tamales upright in a steamer basket. If necessary, use extra corn husks to help hold the tamales in place.
Steam the tamales for 60 minutes, checking occasionally to ensure the water does not run dry.
Once cooked, remove tamales from the steamer and let them rest for 10 minutes before serving. Enjoy the tropical flavors of your Pina Colada Tamales!
Nutrition Facts
Calories |
1610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1894 mg | 82% | |
| Total Carbohydrate | 260.6 g | 95% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 195.7 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 829 mg | 64% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 480 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
