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Nutrition Facts
Serving Size 38 g
(Approx. 36 Servings)
Amount Per Serving
Calories 90 Calories From Fat 35
% Daily Value*
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 15 mg 1%
Total Carbohydrate 14 g 5%
Dietary Fiber 1 g 4%
Sugars 7 g
Protein 1 g
Vitamin A 0% Iron 0%
Vitamin C 8% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Coconut Dessert Tamales

Prep Time
30 minutes
Cook Time
1 h 30 m
Total Time
2 hours
36  People


Recipe makes 36 Servings

18 Azteca Corn Husks
2 1/2 cup(s) H-E-B Canned Pineapple Juice
2 cup(s) Hill Country Fare Corn Masa Mix
1/2 cup(s) H-E-B Light Brown Sugar
1/3 cup(s) Hill Country Fare Canola Oil
1/2 Tsp H-E-B Baking Powder
1 Tsp H-E-B Pure Vanilla Extract
1 cup(s) Hill Country Fare Sweetened Shredded Coconut
1/2 cup(s) H-E-B Raisins
1/2 cup(s) Hill Country Fare Pecan Pieces
1/2 cup(s) Hill Country Fare Crushed Pineapple
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Soak corn husks in large bowl of hot water for 1/2 hour.
Separate and continue to soak until pliable, up to 1/2 hour more.
Tear 1-2 husks into 1/4-inch strips to use for tying tamales. Split the large husks in half lengthwise.
Heat the pineapple juice in medium size microwave safe bowl for 2 minutes on high.
Combine hot pineapple juice, masa mix, brown sugar, oil and baking powder in a standing electric mixer bowl, medium speed for 1 minute.
Increase mixer speed to high and mix the masa for 2 more minutes.
Reduce mixer speed to low and add vanilla, shredded coconut, raisins, pecan pieces and crushed pineapple; mix for 1 more minute.
Place drained corn husks on a tray and spoon 2 tablespoons of coconut masa dough into center of each husk and roll 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 husk strips.
Place prepared tamales folded end down, leaning against one another.
Cover steamer pot of tamales with tight fitting lid.
Heat water over high heat until it boils, then reduce the heat to medium low and steam tamales 1 1/2 hours. Dough is firm to touch and separates easily from husk.
Add more water to steamer pot as necessary. Serve dessert tamales steaming hot.



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