18 dried Azteca corn husks (3 oz.Or 1/2 package)
2 1/2 cups Hill Country Fare canned pineapple juice
2 cups Hill Country Fare corn masa mix
1/2 cup H-E-B brown sugar
1/3 cup Softened H-E-B Butter or hill country fare canola oil
1/2 teaspoon Hill Country Fare baking powder
1 teaspoon H-E-B the baker's® scoop'
1 cup Hill Country Fare unsweetened shredded coconut
1/2 cup Each: hill country fare raisins, pecan pieces & crushed pineapple drained
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. Split the large husks in two lengthwise.
Heat the pineapple juice in a medium size microwave safe bowl for 2 minutes on High power. Combine the hot pineapple juice, masa mix, brown sugar, butter or oil and baking powder in a standing electric mixer bowl. Mix the masa on medium speed for 1 minute. Increase the mixer speed to high and mix the masa for 2 more minutes. Reduce the mixer speed to low and add the vanilla, shredded coconut, raisins, pecan pieces and crushed pineapple; mix for 1 more minute.
Place the drained corn husks on a tray and spoon 2 tablespoons coconut masa dough into center of each husk and roll the husk from one side to the other over the filling. Fold the tamale tail over the seam side of the tamale and tie the tamale shut with the prepared husk strips.
Place prepared tamales upright (folded end down), leaning against one another, in a steamer basket. If necessary, insert pieces of crumpled foil between tamales to keep them upright. Add water to the bottom of the steamer pot 1 inch below the bottom of the steamer basket. Cover the steamer pot of tamales with a tight fitting lid, heat water over high heat until it boils, reduce the heat to medium low and steam tamales 1 1/2 hours) until dough is firm to touch and separates easily from husk. Add more water to steamer pot as necessary. Serve dessert tamales steaming hot.
No Nutritional Information Available