Growing up tamales were all beef, pork, or chicken. I had no idea what I was missing out on. Dessert tamales are out of this world good and after I posted my RED CHILE BRAISED SHORT RIB TAMALES a friend asked me about how you would modify the recipe for dessert tamales.
It isn’t a modified recipe for sure. This recipe is completely different, although I have learned something that I’ve adapted into my new savory tamales. The use of creamed corn in masa adds more flavor and lasting moisture. When you reheat a tamale four days later it isn’t dry and at all gummy – it is still moist and as delicious as the day you make it.
Making Creamed Corn
You don’t have to make creamed corn, but this is a cooking blog and I made my own just for you. And in this recipe it limits any savory additions you might find in a can of corn. My son says that the sweetened creamed corn I made for this recipe tasted like sweet oatmeal, but the canned coconut cream really is delicious with the corn.
The key for using creamed corn (whether canned or homemade) in tamales is to blend all of the corn to a smooth paste. I made some savory tamales earlier with chunky creamed corn, and while it was delicious – it made the masa very hard to spread. But it is an essential ingredient and I will be updating my savory recipe to show it.
What do you serve Pineapple, Mango Dessert Tamales with?
Heating them up and eating them by themselves is fine, but what makes this dessert really pop? Vanilla ice cream. Oh my goodness it is delicious. Top it with some pineapple and mango that you have leftover… if you have any left over… and you will be in for the best dessert treat you can imagine.