Blackberry Coconut Tamales with Lime Glaze are the sweetest tamales for the sweetest tome of the year, Christmas! Sweet tamales filled with blackberries and coconut, served warm drizzled with lime glaze.
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Mexican sweet tamales are the ultimate end of meal dessert for the holidays or any special occasion. Sweetened masa filled with a sweet filing all wrapped and steamed in a corn husk are my favorite tamales to make during the holiday season.
Today I am excited to share a sweet tamale that features the amazing blackberry. Paired with coconut and lime and sweet masa this tamale is a little taste of the summer for the holidays.
The masa comes together quickly in your stand mixer and the filling is a no-bake filling, which makes assembly super easy & quick.
Served warm with the easiest lime glaze my blackberry coconut tamales are delicious for dessert and even better the next day con café.
Today I am excited to share a recipe for blackberry coconut tamales with lime glaze sweetened with Imperial Sugar.
This recipe was created as part of my partnership with Imperial Sugar.
While you’re there, be sure to follow my profile for my latest recipes with Imperial Sugar – there is so much yumminess coming your way!
Blackberry Coconut Tamales with Lime Glaze
Makes 12 tamales
Ingredients
12 dried corn husks for tamales
For masa:
2 cups masa harina for tamales
1 teaspoon ground cinnamon
¾ teaspoon baking powder
½ teaspoon salt
½ cup vegetable shortening
1 cup brown sugar
1 cup milk, warmed
For filling:
12 ounces blackberries
2 cups shredded sweetened coconut
For lime glaze:
1/2 teaspoon lime zest
2-3 tablespoons fresh lime juice
1 cup powdered sugar
To prepare husks:
Separate corn husks, removing any silk and rinse.
Place husks in large bowl, and cover with hot water.
Soak husks for at least 30 minutes or overnight.
For masa:
In a bowl combine masa harina, ground cinnamon, baking powder and salt.
In a stand mixer whip shortening and brown sugar until light and fluffy.
Reduce speed, slowly add the masa harina mix.
Mix until well combined.
Add warm milk and mix until well combined.
To assemble:
Remove husks from water, drain.
Place 3 tablespoon of masa on softened corn husk.
Spread, leaving 1/4 inch from the flat end of the husk.
Place 2 to 3 blackberries in the middle, sprinkle with coconut.
Fold both sides in tightly to overlap and fold the pointed end up to meet the flat end.
Place on baking sheet, covered with a damp kitchen towel, continue this process until all tamales are assembled.
Prepare steamer by filling bottom of steamer with water until you reach lip, then insert steamer tray.
Place the tamales upright in steamer open end facing up.
Cover, bring to a boil, allow to boil for 5 minutes, reduce heat and simmer for 40 minutes.
While tamales cook make lime glaze.
For lime glaze:
Zest lime, set aside.
Whisk together powdered sugar and lime juice until smooth. Stir in lime zest.
To serve:
Allow tamales to cool for 10 minutes before serving.
Serve drizzled with lime glaze
Garnish with additional blackberries and coconut, optional.
Fun recipes also made in collaboration with Imperial Sugar –
Peach Tres Leches Cake, all the peaches!
Brown Sugar Carnitas, made in the slow cooker
Tepache, a fermented drink made from pineapple rinds
- 12 dried corn husks for tamales
- For masa:
- 2 cups masa harina for tamales
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup vegetable shortening
- 1 cup Imperial brown sugar
- 1 cup milk warmed
- For filling:
- 12 ounces blackberries
- 2 cups shredded sweetened coconut
- For lime glaze:
- 1/2 teaspoon lime zest
- 2-3 tablespoons fresh lime juice
- 1 cup powdered sugar
-
To prepare husks:
-
Separate corn husks, removing any silk and rinse.
-
Place husks in large bowl, and cover with hot water.
-
Soak husks for at least 30 minutes or overnight.
-
For masa:
-
In a bowl combine masa harina, ground cinnamon, baking powder and salt.
-
In a stand mixer whip shortening and brown sugar until light and fluffy.
-
Reduce speed, slowly add the masa harina mix.
-
Mix until well combined.
-
Add warm milk and mix until well combined.
-
To assemble:
-
Remove husks from water, drain.
-
Place 3 tablespoon of masa on softened corn husk.
-
Spread, leaving 1/4 inch from the flat end of the husk.
-
Place 2 to 3 blackberries in the middle, sprinkle with coconut.
-
Fold both sides in tightly to overlap and fold the pointed end up to meet the flat end.
-
Place on baking sheet, covered with a damp kitchen towel, continue this process until all tamales are assembled.
-
Prepare steamer by filling bottom of steamer with water until you reach lip, then insert steamer tray.
-
Place the tamales upright in steamer open end facing up.
-
Cover, bring to a boil, allow to boil for 5 minutes, reduce heat and simmer for 40 minutes.
-
While tamales cook make lime glaze.
-
For lime glaze:
-
Zest lime, set aside.
-
Whisk together powdered sugar and lime juice until smooth. Stir in lime zest.
-
To serve:
-
Allow tamales to cool for 10 minutes before serving.
-
Serve drizzled with lime glaze
-
Garnish with additional blackberries and coconut, optional.
Makes 12 tamales
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