Delicious Coconut Tamales Recipe For Coconut Lovers

All aboard the piña colada train, destination: deliciousness! As a chef with a passion for fusion cuisine, there’s nothing quite like the thrill of combining flavors that transport your taste buds to tropical paradise, and these Piña Colada Coconut Tamales are my latest obsession. Trust me when I say that you won’t regret adding this recipe to your culinary repertoire.

With its sweet pineapple-coconut flavor combination, the piña colada cocktail has long been a popular choice for summertime sipping. But why limit ourselves to just one way of enjoying this classic tropical flavor profile? That’s where these Piña Colada Coconut Tamales come in – a fusion of Mexican and American culinary traditions that will knock your socks off.

Picture yourself sinking your teeth into soft, fluffy tamales made from masa dough infused with sweetened coconut flakes, slivered almonds, and dried banana chips. The filling incorporates juicy pineapple tidbits mixed with sweet raisins, cinnamon, and nutmeg. A drizzle of piña colada sauce crowns these tamales perfectly, elevating them to a dessert-worthy creation that will leave your guests begging for more.

Whether you’re simply looking for something different to make for dinner or planning a special occasion like Christmas or Cinco de Mayo, these Piña Colada Coconut Tamales will definitely hit the spot. As a cook who believes in celebrating creativity in the kitchen, I invite you to join me on this journey filled with exotic flavors and new horizons.

Why You’ll Love This Recipe

Pina’ Colada Coconut Tamales
Pina’ Colada Coconut Tamales

Hold on to your hats, folks, because this recipe is about to rock your world! If you’re looking for a unique twist on traditional tamales, then look no further than these Pina’ Colada Coconut Tamales. Trust me when I say that these treats are not your ordinary tamales.

First of all, who doesn’t love a good Pina Colada? With the perfect blend of coconut and pineapple, this iconic cocktail tastes like paradise in a glass. Now imagine that flavor combination wrapped up in a sweet and savory tamale package. Sounds incredible, right? These tamales are the definition of tropical goodness.

But don’t let the sweet flavors deceive you – these tamales are still packed with all the classic tamale ingredients you know and love. From masa dough to slivered almonds to corn husks, every element of these tamales is expertly crafted for maximum flavor and texture.

Not only do these tamales taste amazing, but they’re also incredibly versatile. Whip up a batch for your next summer barbecue or make them as a special dessert for your holiday dinner party. They’re perfect for any occasion.

So, why will you love this recipe? Because it’s simply one-of-a-kind. It combines the best flavors of a Pina’ Colada cocktail with the classic elements of a traditional tamale to create something truly unique and delicious. Trust me, you won’t be disappointed!

Ingredient List

 Get ready to indulge in a tropical twist on traditional tamales!
Get ready to indulge in a tropical twist on traditional tamales!

Ingredients for the Pina’ Colada Coconut Tamales Recipe

  • 22 corn husks, soaked in hot water
  • 4 cups masa (corn dough) for tamales
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup butter-flavored shortening or margarine
  • 2 cups pineapple juice
  • 1 ounce vanilla extract
  • 1 ounce coconut cream
  • 1/4 cup sweetened coconut flakes
  • 1/4 cup slivered almonds
  • 1/4 cup raisins

The ingredient list for these sweet tamales is quite comprehensive but it’s easy to follow. It features a unique combination of flavors that come together in a delicious way. Don’t let the long list deter you – most ingredients are readily available at your local grocery store or supermarket.

The Recipe How-To

 These Pina’ Colada Coconut Tamales will transport your taste buds to a beautiful beach.
These Pina’ Colada Coconut Tamales will transport your taste buds to a beautiful beach.

Here are the step-by-step instructions to make these sweet and flavorful Pina’ Colada Coconut Tamales:

Making the Masa Dough

Ingredients needed:

  • 4 cups of masa harina
  • 1 cup of butter-flavored shortening
  • 2 cups of Pina’ Colada cocktail (pineapple juice, coconut cream, and rum)

Step 1: Soak Corn Husks

Firstly, soak 22 corn husks in hot water for about an hour until they become pliable.

Step 2: Make the Masa Dough

Mix masa harina and light brown sugar in a large mixing bowl. Then add softened shortening, salt, vanilla extract, ground cinnamon, and nutmeg. Slowly pour in Pina’ Colada cocktail while mixing everything together with your hands until you get homogeneous dough.

Preparing Pineapple Coconut filling

Ingredients needed:

  • 1 can of crushed pineapple
  • 1 cup of sweetened coconut flakes
  • 1/4 cup of slivered almonds
  • 1/4 cup of light brown sugar

Step 3: Prepare Pineapple Coconut Filling

In a medium-sized mixing bowl, mix crushed pineapple, sweetened coconut flakes, slivered almonds, and light brown sugar together.

Assembling the Tamales
Step 4: Spread Masa Dough

Take one corn husk at a time from the soaking bowl and pat dry with a paper towel. Lay it flat on your kitchen surface, shiny side up. Take about one and a half tablespoons of masa dough and spread it onto the top half of the corn husk.

Step 5: Add Pineapple Coconut Filling

Add a spoonful of pineapple coconut filling on top of the masa dough.

Step 6: Wrap Tamales

Fold one half of the corn husk over the filling and then fold the other half of the corn husk over. Roll the corn husk, enclosing the masa dough and filling.

Step 7: Pressure Cook Tamales

Stand each tamale on its folded end in a steamer basket. Pour 2 cups of water into a pressure cooker, add tamales to the steamer basket, and cover with another layer of corn husks. Close and lock lid in place according to the pressure cooker instructions. Pressure cook at high pressure for 25-30 minutes.

Step 8: Serve

Remove tamales from the pressure cooker with tongs and let them cool for 10 minutes before serving.

That’s it! Now you know how to make these delicious Pina’ Colada Coconut Tamales!

Substitutions and Variations

 Nothing says
Nothing says “Buon appetito!” like a plate full of these scrumptious tamales.

There are a few substitutions and variations you can make to this Pina’ Colada Coconut Tamales recipe if you’re not quite in the mood for the original version.

Firstly, if you’re looking for a vegan alternative, you can substitute the butter-flavored shortening with coconut oil or margarine. You can also swap out the milk for coconut milk to make it completely dairy-free.

If you’re not a fan of raisins, you can omit them and instead add in some dried cranberries or chopped dried apricots. Or, if you want to add an extra layer of flavor, try mixing in some slivered almonds with the coconut flakes and pineapple.

For a more tropical twist, you could experiment with different fruit combinations aside from pineapple. Mango or papaya would work well with coconut as substitutes.

You could also switch up the filling and create dulce de leche tamales instead of pina’ colada ones. Simply use dulce de leche instead of pineapple juice, and sprinkle with light brown sugar to finish them off.

Finally, if you’re feeling adventurous with your tamale creations, try making mini tamales or “morralitos” – using smaller corn husks – filled with a small spoonful of pineapple jam or marmalade. It adds an extra sweet touch!

Remember that these variations are only suggestions and there are endless possibilities to adjust or improve your tamales recipe ingredients to your preference. The important thing is to have fun experimenting and finding new tastes that suits best for you!

Serving and Pairing

 Who needs a vacation when you can have a tropical fiesta on your plate?
Who needs a vacation when you can have a tropical fiesta on your plate?

When it comes to serving and pairing these delicious piña colada coconut tamales, there are many options to consider. These sweet tamales are the perfect dessert for any occasion, and their tropical flavor will take you straight to a sandy beach by the sea.

For starters, I recommend serving these tamales with a refreshing piña colada cocktail made with pineapple juice, coconut cream, and ice cubes. The creamy consistency and fruity taste of this cocktail will perfectly complement the flavors in the tamales.

If you’re looking for something non-alcoholic, a fresh fruit smoothie made with pineapple and coconut milk is another great option. Its tangy sweetness will be the perfect partner for these tamales.

Alternatively, you could serve these tamales with some dulce de leche or whipped cream on top. Those toppings will add an extra layer of sweetness to the dish that will balance perfectly with the warm cinnamon and nutmeg notes in the filling.

Lastly, if you prefer pairing your tamales with something savory instead, I suggest going for a traditional Mexican pork tamale recipe or your favorite chili sauce. The combination of sweet and spicy flavors will make your taste buds dance!

No matter which way you decide to serve them, these piña colada coconut tamales are sure to be a hit at any gathering or party!

Make-Ahead, Storing and Reheating

 These tamales are not just visually stunning but also incredibly delicious.
These tamales are not just visually stunning but also incredibly delicious.

Once you’ve made these delicious Pina’ Colada Coconut Tamales, you’ll be glad to know that they can be made ahead of time and even frozen for later use. To store them in the refrigerator, simply place them in an airtight container and keep them there for up to 4 days. You can also freeze them by wrapping them tightly in plastic wrap and placing them in a freezer-safe container.

When it’s time to reheat these tasty tamales, there are a few options available to you. For best results, steam the tamales using a pressure cooker or steamer basket for about 10-15 minutes until they’re heated through. Alternatively, you can microwave the tamales on high power for about 1-2 minutes per tamale until they’re heated all the way through.

If you want to maintain their soft and fluffy texture, avoid reheating these tamales in a conventional oven or toaster oven as this could cause them to become dry and tough. Instead, stick to steaming or microwaving methods for optimal results.

Overall, these Pina’ Colada Coconut Tamales are perfect for make-ahead meals and storing them will come handy when you have unexpected guests or just want to enjoy them as a quick snack or sweet treat.

Tips for Perfect Results

 You'll definitely want to snap a picture before indulging in these delectable tamales.
You’ll definitely want to snap a picture before indulging in these delectable tamales.

To achieve the very best results when making Pina’ Colada Coconut Tamales, there are a few tips that I’d like to share with you. From preparing the corn husks and the masa dough to cooking and serving, these recommendations will take your tamales from simply delicious to absolutely stellar. So let’s dive in!

Firstly, ensure that your corn husks are soaked properly. You will want to give them plenty of time to soak up water so they can be pliable enough to wrap tamales easily. Generally, it takes about two hours or more of soaking in hot water for corn husks to be soft enough to work with.

Secondly, make sure that you do not overfill your tamales. As tempting as it may be to stuff your tamales full of delicious ingredients like sweetened coconut flakes, pineapple chunks or raisins, overfilled tamales can lead to cracking during cooking, which can ruin the overall texture and appearance of your dish.

The next tip is about creating a consistent masa dough. For this step, I highly recommend using an electric mixer if possible as it ensures even mixing that leads to a more fluffy and moist tamale. Also, remember to taste the masa before spreading it on the husk; it should have a balanced flavor profile, not too sweet nor too salty.

Fourthly, try using flavored shortening or margarine in place of lard or vegetable shortening for a unique twist on traditional tamales. The addition of butter flavor increases the richness of the masa which allows it have a creamier texture.

Finally, don’t forget to let your tamales cool for at least 10 minutes before unwrapping them. Tamale filling is soft and delicate; allowing them time resting time allows the masa dough firm up and for all flavors meld together perfectly.

With these tips in mind, you’re sure to create delicious and impressive Pina’ Colada Coconut Tamales every time.


Now that we have gone through the ingredient list, recipe instructions, variations and pairing suggestions, it’s time to answer some frequently asked questions about this Pina’ Colada Coconut Tamales Recipe. I’ve compiled a list of the most common questions and concerns to make sure you have all the information you need to master this delicious recipe!

What is the secret to moist tamales?

To achieve deliciously damp and tasty tamales, one must not hold back on the use of fat. In Mexican cuisine, lard is the customary option. However, for those who prefer, vegetarian versions can be made by substituting lard for shortening or softened butter.

What are sweet tamales made of?

When it comes to Mexican desserts, sweet tamales are a popular choice. These delectable treats are made from a sweet corn masa dough and can be stuffed with an array of sweet fillings like raisins, pineapples, fruit preserves, and caramel-like toppings such as cajeta and dulce de leche.

What are the different types of tamales?

Tamales come in many varieties across Latin America. In Mexico, tamales are made using a dough consisting of ground corn, lime, and fat, which is then filled with meat that’s been marinated in mole or salsa. Colombians enjoy Tamal Tolimense, while Venezuelans love Hallacas. Dominicans savor Pasteles en Hoja, and in Guatemala, Tamales Colorados are a popular delicacy.

Can you steam tamales in a pressure cooker?

Cooking tamales at home is made simpler by using an electric pressure cooker. The filling is effortless to make and can be prepared with all ingredients put together in a single go. Moreover, cooking the tamales is a breeze when utilizing the pressure cooker because it helps steam the tamales evenly and quickly due to the trapped steam.

Bottom Line

In conclusion, if you’re looking for a unique and flavorful dish to bring to your next gathering, look no further than these Pina’ Colada Coconut Tamales. This creative spin on traditional tamales will leave your taste buds dancing with delight.

Whether you’re a fan of sweet or savory tamales, this recipe is sure to impress. The combination of pineapple, coconut, and raisins creates a flavor profile that is both refreshing and satisfying. Plus, the addition of slivered almonds adds just the right amount of crunch to balance out the soft texture of the tamale.

So why not mix things up at your next party with a batch of these mouth-watering tamales? Your guests are sure to be impressed by the unique and delicious flavors, and you’ll love how simple they are to make with the help of my detailed instructions and tips.

Finally, whether it’s for Christmas or any other festive occasion, remember that there’s always room for Pina’ Colada Coconut Tamales on the menu. After all, these tamales have become increasingly popular in recent times for festivals such as Mexican pork tamales, vegetarian tamales, dessert tamales, and dulce de leche tamales.

So why not accompany them with a tasty Pina’ Colada cocktail or coconut cream ice cubes for an unforgettable meal? It doesn’t matter what occasion it is; these delicious treats are perfect all year round. Give this recipe a try today and you won’t regret it – cocina con amor!

Pina’ Colada Coconut Tamales

Pina’ Colada Coconut Tamales Recipe

This recipe is full of flavor and great for family gatherings and holiday functions!
No ratings yet
Prep Time 1 hr
Cook Time 1 hr
Course Appetizer/Dessert
Cuisine Mexican
Calories 388.9 kcal


  • 18 dried corn husks
  • 1 cup butter flavor shortening or 1 cup margarine
  • 2 cups corn, masa mix
  • 3 tablespoons light brown sugar
  • 1 1/2 cups granulated sugar
  • 1 teaspoon nutmeg
  • 3 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3 cups water (or more for mixing the masa)
  • 1 (20 ounce) can crushed pineapple in syrup, drained
  • 1 cup raisins, chopped
  • 1 cup shredded coconut


  • Husk.
  • Soak corn husks in hot water to cover 30 minutes. Separate husks, removing all red and brown corn threads and dirt.
  • Masa.
  • Combine masa 1 cup of shortening or margarine, 1 Table spoon brown sugar, ½ a cup of raisins, ½ cup granulated sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract into mixing bowl and water gradually. Combine and fold masa and shortening together. Fold shortening mixture for 2 minutes, scraping down sides of bowl as needed. Mix masa and shortening until fluffy, add more water as needed.
  • Test masa and consistency by taking a piece of the masa mixture and dropping it into a glass of warm water, and if it floats it is ready for use. Cover masa mixture with plastic wrap.
  • Filling.
  • Combine into a quart size simmering pan 2-20oz cans of diced pineapples, 1 cup coconut, 2 tablespoons of light brown sugar, 1 teaspoon of nutmeg, 2 teaspoons of ground cinnamon, 1 cup of raisins, 1 teaspoon of vanilla extract, 1 teaspoon of salt, and 2 cups of water. Boil mixture for 15 minutes then simmer for 10 minutes or until the mixture is thick and syrupy. Remove filling from the stove and cool.
  • Using hands spread masa mixture on the inside of the corn (you can combine two husks together by over lapping one on the other for larger tamales.
  • Spoon about 1 tablespoons pineapple down center the masa. Sprinkle with about 1 1/2 teaspoons raisins. Roll up husk, rolling left side over right. Fold bottom narrow end up and over, and secure with husk strips or kitchen string. Repeat procedure with remaining corn husks, masa, pineapple, and raisins.
  • Using a small tamale pot or double boiler place water in pot and boil before adding tamales to cut down on cooking time. Once the water has started to boil place tamales side by side and stacking them in an orderly fashion and cook until the masa on the inside of the husk is firm but not tough.

Add Your Own Notes


Serving: 200gCalories: 388.9kcalCarbohydrates: 53.9gProtein: 1.6gFat: 20.4gSaturated Fat: 6.8gSodium: 122.4mgFiber: 2.2gSugar: 46.1g
Keyword < 4 Hours, Dessert, Low Protein
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.