Cuban recipe
Sweet Coconut Tamales Filled with Guava and Cream Cheese
Sweet corn and coconut milk tamales filled with guava paste and cream cheese, flavored with cinnamon and vanilla and steamed.
- Preparation35 min
- Cooking1 h
- Total time1 h 50 min
- Servings6 sweet tamales
- DifficultyMedium
These sweet tamales combine tender corn, coconut milk, guava and cream cheese: flavors much loved in Cuban desserts. Unwrapping the husk reveals a red guava center alongside creamy cheese. This is a modern dish inspired by Cuban and Caribbean flavors, ideal for a snack, a festive breakfast or dessert; it is not intended to be a traditional Cuban tamal.
Ingredients
Check off the ingredients you have.
For the sweet dough and wrappers
For the filling
Method
Prepare the ingredients and dough
- If the husks are dry, soak them in warm water for 25-30 minutes. Cut the guava paste into six portions and divide the cream cheese into six; keep them cold to make assembly easier.
- Blend the corn with the coconut milk until it forms a thick, slightly coarse paste. Mix with the melted butter, sugar, shredded coconut, vanilla, cinnamon and salt.
- Gradually add the fine cornmeal until the dough is moist but firm enough to shape the tamales. Let rest for 10 minutes and add a little more cornmeal if it releases liquid.
Fill and steam
- Overlap the corn husks in pairs. Place a portion of dough on them, then put a piece of guava paste and a portion of cold cream cheese in the center. Cover with another tablespoon of dough and wrap snugly without pressing the filling.
- Arrange the parcels in a steamer without letting them touch the water. Cover and steam for about 50-60 minutes, replenishing the hot water as needed, until the dough is firm and separates easily from the husk.
- Let rest for 10-15 minutes before opening so the center can set. Serve warm with a little toasted shredded coconut, if desired.
