Best Pineapple Pecan And Coconut Rum Tamales Recipes

SWEET TAMALES WITH PINEAPPLE AND COCONUT

Steps:

• Place corn husks in a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.
• Combine pineapple, water, and sugar in a saucepan and cook over medium heat until pineapple is very soft, 7 to 10 minutes. Drain.
• Mix masa dough with butter and baking powder in a bowl until well combined. Add cooked pineapple, coconut, and raisins; knead into a smooth dough.
• Select 1 wide corn husk or 2 small ones. Spread about 1 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 45 minutes. Let tamales stand for 15 minutes before serving.

SWEET PINEAPPLE TAMALES

Steps:

• Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
• While corn husks are soaking, combine masa dough, baking soda, and water in a bowl. Knead until dough has a smooth and even consistency, adding more water, 1 teaspoon at a time, as needed. Take care not to add too much water.
• Beat butter, vegetable shortening, and sugar together in a second bowl with an electric mixer until smooth and creamy. Slowly add masa dough and knead until mixture has a uniform consistency. Mix in chopped pineapple.
• Spread about 1 tablespoon masa mixture onto a corn husk. Fold the bottom of the husk over the filling, then fold sides of husk together, one over the other. Finally fold the top of the husk into the tamale, making a little package. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil, then reduce heat to medium low. Add tamales with the open side up and cook covered until filling is heated through and separates from the husk, about 1 hour.

RUM-ROASTED PINEAPPLE AND SUGARED PECANS WITH VANILLA BEAN ICE CREAM

Steps:

• For the pineapple: Preheat the oven to 425 degrees F.
• Begin by peeling the pineapple and cutting it into 1/2-inch-thick planks approximately 2 by 2 inches wide; discard the core. Arrange in a single layer in a roasting pan. Whisk together 1/2 cup water, the rum, sugar, vanilla and salt, and then pour over the pineapple. Sprinkle the top with a little extra sugar, if desired, then roast until caramelized, 17 to 18 minutes. When done, remove the pineapple from the pan and allow to cool slightly before dicing.
• For the pecans: Arrange the pecans in a baking sheet and toast until slightly darkened and fragrant, 7 to 8 minutes. Remove from the oven and allow to cool slightly before adding the butter to the baking sheet. Immediately toss the baking sheet to coat the pecans as the butter melts. Sprinkle evenly with the sugar and salt and toss once more. Set aside on a plate to cool.
• To assemble, place 2 to 3 scoops of vanilla bean ice cream in a bowl. Top with 2 to 3 spoonfuls of rum-roasted pineapple and garnish with sugared pecans.

SAUTEED PINEAPPLES IN DARK PUERTO RICAN RUM ANDCOCONUT FLAMBE SAUCE ON VANILLA ICE CREAM

Steps:

• Preheat the oven to 350 degrees F. Bake the puff pastry rounds until golden brown, about 10 to 15 minutes. When golden, remove and let cool.
• Saute pineapple with coconut cream, brown sugar, pineapple juice, coconut, and cinnamon sticks. When pineapple caramelizes, remove from the heat and carefully add the dark rum. Return to the heat and carefully flambe. Cook until the alcohol cooks off and the flames die out. Remove from heat.
• To assemble, in large serving bowl or cup, place puff pastry round first in the center. Scoop out ice cream and place on round. Serve warm pineapple-rum sauce over ice cream. Garnish with some extra toasted coconut or with half cinnamon stick.

COCONUT RUM SOAKED PINEAPPLE RECIPE - (5/5)

Steps:

• Cut Pineapple into bite size chunks. Place in medium bowl & Pour Coconut Rum over Pineapple. Cover & Refrigerate approx. 24 hours. Drain, reserving Rum. Serve pineapple in tropical flavored cocktails or as an alcoholic appetizer. The reserved Rum can be served alone or with additional Pineapple Juice.

PINEAPPLE-COCONUT CAKE WITH RUM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat 1 1/2 cups sugar, 1 cup butter, eggs, and vanilla extract together with an electric mixer until well blended. Beat on high speed, scraping the bowl occasionally, 3 to 5 minutes.
• Sift flour and baking powder together in a separate small bowl. Combine milk and 1/3 cup rum in another bowl. Add liquids and flour mixture to sugar mixture alternately, blending well after each addition. Fold in pineapple and coconut gently. Pour batter into the prepared pan.
• Bake in the preheated oven until cake begins to pull from the sides of the pan and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove from the oven, invert onto a plate, and cool for 10 minutes. Poke holes on the top of the cake using a wooden skewer.
• While cake cools, combine 1 cup sugar, 1/4 cup butter, and 1/4 cup water in a saucepan for glaze. Bring to a boil over medium heat and continue to boil, stirring constantly, for 5 minutes. Remove from heat and stir in 1/4 cup rum.
• Pour 1/2 of glaze in the bottom of the Bundt® pan, carefully reinvert the cake back into the pan on top of the glaze. Drizzle remaining glaze onto the bottom of the cake; let sit for 5 to 10 minutes to absorb glaze. Invert cake onto a cake platter.