Pineapple and Coconut Tamales with Caramel Sauce

Sweet tamales infused with the tropical flavors of pineapple and coconut, drizzled with a luscious homemade caramel sauce.

Prep Time

45 minutes

Total Time

2 hours 15 minutes

Calories

455 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.66/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

Thai

Ingredients

Servings

4cupsMasa Harina (instant corn flour)(For tamales; finely ground)

£3.50

2teaspoonsBaking Powder

£0.10

1teaspoonSalt

£0.05

1cupUnsalted Butter(Softened)

£2.50

0.5cupVegetable Shortening

£0.75

1.5cupsGranulated Sugar

£0.60

1canCanned Pineapple Chunks(Drained well and finely chopped)

£1.20

1cupCream of Coconut(Not coconut milk; sweetened)

£2.00

1cupPineapple Juice(From canned pineapple, if available, or store-bought)

£0.80

0.5cupUnsweetened Shredded Coconut(Optional, for added texture)

£0.50

24piecesCorn Husks(Soaked in hot water for at least 30 minutes, or until pliable)

£4.00

0.5cupHeavy Cream(For Caramel Sauce)

£0.75

0.5cupGranulated Sugar(For Caramel Sauce)

£0.60

4tablespoonsUnsalted Butter(For Caramel Sauce, cut into pieces)

£2.50

0.3teaspoonSea Salt(For Caramel Sauce, or more to taste)

£0.05

Total Cost

£19.90

£1.66 per serving

Instructions

1.
**Prepare the Corn Husks:** Soak the corn husks in hot water for at least 30 minutes, or until pliable. Drain well before using.
2.
**Make the Masa:** In a large bowl, whisk together the masa harina, baking powder, and salt.
3.
**Cream Fats & Sugar:** In a separate large bowl, using a stand mixer or electric hand mixer, cream together the softened butter, shortening, and sugar until light and fluffy.
4.
**Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice, and mixing until well combined. The mixture should be smooth and slightly loose. If it's too dry, add a little more pineapple juice, 1 tablespoon at a time.
5.
**Fold in Pineapple and Coconut:** Gently fold in the chopped pineapple and cream of coconut, and shredded coconut (if using) into the masa mixture.
6.
**Assemble the Tamales:** Open a corn husk and spread about 1/4 cup of the masa mixture evenly onto the husk, leaving a 1-inch border on the sides and the bottom of the husk. Fold one side of the husk over the filling, then fold the other side over, creating a sealed package. Fold the bottom of the husk up, or leave it open if the husk is too short.
7.
**Steam the Tamales:** Arrange the tamales vertically in a steamer basket set inside a large pot. Add water to the pot, ensuring the water level is below the steamer basket. Bring the water to a boil, then reduce the heat to medium-low, cover, and steam for 1 hour 30 minutes to 2 hours, or until the tamales are firm and the masa pulls away easily from the husk. Check the water level periodically and add more if needed to prevent the pot from drying out.
8.
**Make the Caramel Sauce:** In a medium saucepan over medium heat, add the sugar. Cook, stirring constantly with a wooden spoon or heat-resistant spatula, until the sugar melts and turns a deep amber color. Be careful not to burn the sugar.
9.
Carefully pour in the heavy cream and whisk vigorously. The mixture will bubble up, so be cautious. Continue whisking until smooth.
10.
Remove from heat and stir in the butter and sea salt until melted and well combined.
11.
Let the tamales cool slightly before serving. Drizzle generously with the homemade caramel sauce.
12.
Serve warm and enjoy!

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (120g)

455 kcal / 1904 kJ

Carbs

60g

23% of RDA

Fat

23g

33% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

34 g

38% of RDA

Sodium

230 mg

10% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

Ensure the masa mixture is not too dry, as this will result in dry tamales. Add pineapple juice a little at a time until the desired consistency is reached.

Don't overfill the corn husks, as the tamales will expand during steaming.

To test for doneness, remove one tamale and let it cool slightly. The masa should be firm and easily pull away from the husk.

The caramel sauce can be stored in an airtight container in the refrigerator for up to 1 week. Reheat gently before serving.

Cooking Equipment

Steamer

Large pot

Mixing bowls

Stand mixer or electric hand mixer

Corn husks

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...