Get ready to embark on a culinary adventure that will transport your taste buds to a paradise of flavors! These aren't your ordinary tamales - imagine a delicate dance of sweet blackberries, rich coconut, and zesty lime that transforms the traditional Mexican tamale into a show-stopping dessert. Whether you're a adventurous home cook or a tamale enthusiast looking to surprise your friends and family, this recipe promises to deliver a unique and unforgettable taste experience that will have everyone begging for seconds!
Prep Time: 45 mins
Cook Time: 1 hrs
Total Time: 1 hrs 45 mins
Cuisine: Mexican
Serves: 10 tamales
Ingredients
- 2 cups masa harina
- 1/2 cup coconut oil
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup coconut milk
- 1 cup blackberries, mashed
- 1/4 cup lime juice
- 1/4 cup powdered sugar
Instructions
- Prepare the corn husks by soaking them in warm water for at least 30 minutes to make them pliable and easy to work with.
- In a large mixing bowl, combine masa harina, sugar, baking powder, and salt. Mix the dry ingredients thoroughly.
- Melt the coconut oil and add it to the dry ingredients along with the coconut milk. Mix until a smooth, slightly sticky dough forms.
- Gently fold the mashed blackberries into the masa dough, creating a marbled purple-white mixture. Be careful not to overmix.
- Drain the corn husks and pat them dry with a clean kitchen towel. Lay each husk flat with the smooth side facing up.
- Spread about 3-4 tablespoons of the blackberry-coconut masa mixture in the center of each corn husk, leaving space at the edges.
- Fold the sides of the corn husk inward, then fold the bottom up to create a sealed tamale package. Tie with a thin strip of corn husk if needed.
- Prepare a large steamer pot with water, ensuring the water doesn't touch the tamales directly.
- Arrange the tamales standing up in the steamer, leaning against each other. Cover and steam for 55-60 minutes.
- While tamales are steaming, prepare the lime glaze by whisking together lime juice and powdered sugar until smooth.
- Check tamales for doneness by removing one and testing if the masa pulls away easily from the corn husk.
- Remove tamales from steamer and let cool for 5-10 minutes before unwrapping.
- Drizzle the lime glaze over the tamales just before serving. Garnish with fresh blackberries if desired.
Tips
- Corn Husk Preparation: Soak husks thoroughly to ensure they're flexible and won't crack during wrapping. Pat them completely dry before use to prevent excess moisture.
- Masa Consistency is Key: Your dough should be smooth and slightly sticky - not too wet or dry. If it feels too dry, add a bit more coconut milk; if too wet, sprinkle in extra masa harina.
- Gentle Mixing: When folding blackberries into the masa, use a light hand to create beautiful marbled effects without overmixing and losing the delicate color variations.
- Steaming Success: Ensure your tamales stand upright in the steamer and don't touch the water. This guarantees even cooking and prevents soggy bottoms.
- Doneness Test: The perfect tamale will easily pull away from the corn husk when done. If it sticks, it needs more steaming time.
- Make-Ahead Friendly: These tamales can be prepared in advance and frozen before steaming, making them perfect for meal prep or entertaining.
- Serving Suggestion: Drizzle the lime glaze just before serving to maintain the glaze's bright, fresh flavor and prevent sogginess.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 2g
Fat: 16g
Saturated Fat: 14g
Cholesterol: 0mg
