Coconut Tamales

Ingredients

Directions

1. 1

   Preheat the oven to 300°F.

2. 2

   Place the corn husks in a large bowl and cover them with hot water. Let soak for 20 minutes. Remove the husks from the water and pat dry with paper towels.

3. 3

   Spread the coconut evenly on a baking sheet and bake for 15 minutes, stirring every 5 minutes to ensure even toasting.

4. 4

   Place the masa in a large bowl. Add 2 cups warm water and mix together with your hands for 10 minutes. Set aside.

5. 5

   Place the butter in a large bowl and cream with a whisk for 2 minutes. Incorporate the masa into the butter little by little with your hands. Add the baking powder, 1 cup V&V Supremo® Crema Supremo® Brand Mexican Sour Cream, coconut extract, the water from the tomatillo husks (or ½ cup water), and sugar. Mix well with your hands for 15 minutes.

6. 6

   For the filling, mix together the toasted coconut, lime zest, 1 cup coconut cream, and 1 cup V&V Supremo® Crema Supremo® Brand Mexican Sour Cream. Chill in the refrigerator for 30 minutes.

7. 7

   Choose 24 large corn husks. Place 1 husk coarse side down with the narrow end pointing away from you. Spread 2 Tbsp. of the masa on the wide end in a 2½-by-3-inch rectangle, leaving a ½-inch border at the bottom and both sides. Spoon about ½ Tbsp. of filling (or more, if desired) in the center of the masa. Fold the sides of the husk, overlapping them. Fold the narrow end toward you, over the tamal. Stand the tamal open end up in a large steamer insert. Repeat with the remaining husks.

8. 8

   Place water in the bottom of a large steamer to a level of 4 inches, or 1 inch below the steamer insert. Cover the steamer and place over high heat until the water boils. Turn the heat to medium and cook the tamales for 1 hour, checking the water level after 30 minutes and adding water if necessary. Remove from heat. Remove the lid and let the tamales cool for 15 minutes before serving.