Tamal de Coco
Chef Roberto Santibañez of Rosa Mexicano—New York, NY
Adapted by StarChefs.com

Yield: 20 Tamales


  • 20 corn husks
  • 8 ounces coconut, dryied and shredded
  • 1 cup water
  • 2 teaspoons natural vanilla extract
  • 8 ounces butter, or vegetable shortening
  • 1 teaspoon baking powder (optional)
  • ¾ cup sugar
  • 1 hefty pinch of salt
  • 2 pounds masa
  • 5 ounces raisins

Soak the corn husks in warm water for ½ hour; drain.

Soak the coconut in water with the vanilla extract until it softens slightly. Whisk the butter with the baking powder until it creams. Add the sugar, salt, masa and coconut-water to form a smooth dough that is light and fluffy in consistency.

Put 2 Tablespoons of dough into each corn husk and sprinkle with raisins. Fold and form the tamales and cook in a steamer for 1 hour. A tamal is ready when it detaches from the husk easily.

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   Published: March 2006