1 package (8 ounces) dried corn husks
10 ounces (1 1/4 cups) unsalted butter
1 cup sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
3 1/2 cups dried masa harina for tamales mixed with 2 1/4 cups hot water
1 cup coconut milk
1/4 vanilla bean, seeds scraped out, pod reserved for another use (see Ann’s Tips)
1 cup unsweetened shredded coconut
2/3 cup medium diced dried pineapple or raisins soaked in 1/3 cup dark rum
Makes 24 tamales.
If you don’t have a vanilla bean, use 3/4 teaspoon pure vanilla extract. If you do use the bean, the reserved vanilla pod can be covered in sugar in an airtight container and left to sit for 24-36 hours. It will create vanilla sugar.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.