TamalesMediumFree

Sweet Coconut Tamales

Name: Sweet Coconut Tamales
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Cuisine: Mexican
Ingredients: 200 ml Tinned coconut milk; 100 g Butter; 1 pinch Salt; 24 leaves Dried corn husks; 150 g Freshly grated coconut; 50 ml Whole milk; 2 gotas Pink food colouring; 80 g Sugar; 1 cdita Vanilla extract; 350 g Masa harina (nixtamalised maize flour)

100 min (40 prep + 60 cook) Medium 6 servings Costa

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 29 Mar 2026

Sweet maize tamales with grated coconut and coconut milk, steamed in corn husks.

About this recipe

Sweet coconut tamales are a delight from Mexico's Pacific and Gulf coasts, where fresh coconut is an everyday ingredient. The maize dough is sweetened with sugar and mixed with freshly grated coconut, butter and coconut milk for a moist, fragrant texture. They are wrapped in corn husks and steamed, resulting in slightly pink, aromatic and deliciously sweet tamales. The favourite dessert at coastal celebrations.

History & Origin

Tamales are one of the most ancient foods in the Americas, with more than 3,000 years of history. The Aztecs prepared them both savoury and sweet, with sweet versions as offerings to the gods and food for festivities. On the coasts of Guerrero, Oaxaca, Veracruz and Colima, fresh coconut was always a luxury ingredient and symbol of abundance. Coconut tamales are a Creole creation integrating tropical coconut with ancestral maize dough, sweetened with piloncillo or cane sugar introduced by the Spanish. In the coastal Mixteca and Costa Grande of Guerrero, these tamales are served at weddings, baptisms and quinceañeras as a festive dessert. Pink or coloured dough signals a sweet tamal, distinguishing it from savoury ones.

Estimated cost

£6.50

Total cost

£1.08

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

350

Calories

Protein

54g

Carbohydrates

15g

Fat

Fibre

50mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Soak 20-24 dried corn husks in hot water for 30 minutes until soft and pliable. Drain and pat dry with a cloth.
💡 The husks must be well softened so they roll without tearing.
2
Beat 100 g softened butter with 80 g sugar until pale. Gradually add 350 g masa harina, alternating with 200 ml tinned coconut milk and 50 ml whole milk. Beat until the dough is light and fluffy.
💡 The dough is ready when a small piece floats in water.
3
Fold in 150 g freshly grated or desiccated coconut (unsweetened), 1 tsp vanilla extract and a pinch of salt. Mix well. Optionally add 2 drops of pink food colouring for the traditional effect.
4
Spread 2-3 tbsp of dough in the centre of a corn husk, leaving 3 cm free at each end. Fold the husk over the dough and fold the bottom end up. Repeat with the rest.
5
Stand the tamales upright in a steamer over boiling water (without the water touching the tamales). Cover and steam for 50-60 minutes. They are ready when the dough peels away from the husk easily. Rest 10 minutes before serving.
💡 Check the water every 20 minutes and top up if needed.