Imperial Sugar
Imperial Sugar

Blackberry Coconut Tamales with Lime Glaze

Blackberry Coconut Tamales with Lime Glaze Imperial


Dried Corn Husks

  • 12 dried corn husks for tamales


  • 2 cups masa harina for tamales 
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening
  • 1 cup Imperial Sugar Light Brown Sugar
  • 1 cup milk, warmed

Blackberry Filling

  • 12 ounces blackberries
  • 2 cups shredded sweetened coconut

Lime Glaze


  1. To prepare husks, separate corn husks, remove any silk and rinse. Place husks in a large bowl, and cover with hot water. Soak husks for at least 30 minutes or overnight.
  2. For masa, in a bowl combine masa harina, ground cinnamon, baking powder, and salt.
  3. In a stand mixer, whip shortening and brown sugar until light and fluffy. Reduce speed, and slowly add masa harina mix. Mix until well combined.
  4. Add warm milk and mix until well combined.  
  5. To assemble, remove husks from water and drain.
  6. Place 3 tablespoons of masa on softened corn husk.
  7. Spread, leaving 1/4 inch from flat end of husk.
  8. Place 2-3 blackberries in middle, sprinkle with coconut.
  9. Fold both sides in tightly to overlap and fold pointed end up to meet flat end.
  10. Place on a baking sheet, covered with a damp kitchen towel and continue this process until all tamales are assembled.
  11. Prepare steamer by filling bottom of steamer with water until you reach lip, then insert steamer tray.
  12. Place tamales upright in steamer, open end facing up.
  13. Cover, bring to a boil, allow to boil for 5 minutes, reduce heat and simmer for 40 minutes.
  14. While tamales cook, make lime glaze.
  15. For lime glaze, zest lime and set aside.
  16. Whisk together powdered sugar and lime juice until smooth. Stir in lime zest.
  17. Allow tamales to cool for 10 minutes before serving.
  18. Serve drizzled with lime glaze
  19. Garnish with additional blackberries and coconut, optional.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com.