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.

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.

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.

Zest lime, set aside.

Whisk together powdered sugar and lime juice until smooth. Stir in lime zest.

Allow tamales to cool for 10 minutes before serving.

Serve drizzled with lime glaze

Garnish with additional blackberries and coconut, optional.