Vegan Strawberry Dessert Tamales Recipe

Hey foodies, get ready to embark on a sweet culinary adventure with my twist on tamales, where strawberries and coconut oil team up in a pastel-wrapped symphony of flavors! 🍓🌿

Treat yourself to a delightful blend of old-world recipes and new-age sweetness with my Vegan Strawberry Dessert Tamales. The masa harina, combined with creamy coconut oil and almond milk, makes a soft and delicious vehicle for the filling.

Sliced fresh strawberries mingle with the lime zest and vanilla to make a mouthwatering and sumptuously fragrant dessert.

Vegan Strawberry Dessert Tamales Recipe Ingredients

• Masa Harina: Rich in carbohydrates and a staple for traditional tamales.
• Coconut Oil: Contains healthy fatty acids; adds moisture and richness.
• Granulated Sugar: Sweetens the tamales for a dessert-like flavor.
• Strawberries: High in vitamin C and antioxidants; adds freshness and sweetness.
• Almond Milk: Dairy-free alternative; provides creaminess with fewer calories.
• Strawberry Preserves: Intensifies natural strawberry flavor with added sweetness.
• Lime Zest: Adds a citrusy, aromatic zing to balance flavors.

Vegan Strawberry Dessert Tamales Recipe Ingredient Quantities

• 2 cups masa harina (corn flour for tamales)
• 1/2 cup coconut oil, melted
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup almond milk (or other non-dairy milk)
• 1 teaspoon vanilla extract
• 1 cup strawberries, diced
• Dried corn husks, soaked in water for at least 30 minutes
• 1/4 cup strawberry preserves
• 1 teaspoon lime zest

How to Make this Vegan Strawberry Dessert Tamales Recipe

1. Start by soaking the dried corn husks in water for at least 30 minutes until they are flexible. In the meantime, mix the masa harina, baking powder, and salt in a large bowl.

2. In a separate bowl, mix the following ingredients: melted coconut oil and granulated sugar. Beat until smooth. Next, combine almond milk and vanilla extract with this concoction.Add this to the nutty out-of-this-world cookie mixture.

3. Add the wet ingredients to the masa harina mixture and beat until smooth. The batter should have a spongy consistency.

4. Fold in the diced strawberries and lime zest gently, so that they are evenly distributed throughout the dough.
1. Take care to fold them in truly gently. You want the strawberries and lime to stay in their original chunk and zest shape, respectively, lest they turn to mush and puree. You don’t want mush and puree.

5. Take a soaked corn husk, pat it dry, and spread about 1/4 cup of the masa mixture onto the center, leaving space at the edges.

6. Put a spoonful of strawberry preserves on top of the masa in each of the husks.

7. Place the corn husk sides over the filling and fold the bottom up to make sure the tamale is sealed. Do this with the rest of the filling and the remaining ingredients.

8. Set the tamales in a steamer basket so that they are standing upright, and be sure to leave enough room around them for the steam to circulate. That’s the only way tamales are going to cook properly.

9. Place the tamales in a steamer pot and pour in boiling water. Cover tightly and steam the tamales for about 1 to
1.5 hours, checking periodically to add more water if needed.

10. After cooking, permit the tamales to cool a little prior to serving. Relish your warm or at-room-temperature vegan strawberry dessert tamales.

Vegan Strawberry Dessert Tamales Recipe Equipment Needed

1. Large bowl
2. Medium bowl
3. Measuring cups
4. Measuring spoons
5. Mixing spoon or spatula
6. Electric mixer or whisk
7. Steamer pot with lid
8. Steamer basket
9. Small plate or surface for patting corn husks dry
10. Spoon for spreading masa and adding preserves

FAQ

• How long do the corn husks need to soak?Take the corn husks and immerse them in water for no less than 30 minutes. The water will penetrate the fibers of the husks and make them soft, yielding more than enough pliability for the next step.
• Can I use a substitute for coconut oil?You can substitute coconut oil with another vegetable fat, such as vegan butter.
• Are fresh or frozen strawberries best for this recipe?The best choice is fresh strawberries; however, if you’re going to use frozen strawberries, make sure to thaw and drain them thoroughly.
• Is it necessary to use almond milk?You are welcome to exchange this with any other non-dairy milk of your choosing.
• How do I know when the tamales are done cooking?The masa for the tamale should separate easily from the corn husk and feel firm to the touch.
• Can these tamales be made ahead of time?Certainly! Advance preparation and cooking are completely fine. The items can be stored in the refrigerator for as long as 3 days or frozen for up to 3 months.

Vegan Strawberry Dessert Tamales Recipe Substitutions and Variations

Use vegetable oil or melted vegan butter instead of coconut oil.
Replace granulated sugar with coconut sugar or maple syrup for a unique sweetness profile.
If desired, interchange oat milk or soy milk for almond milk.
You can use almond extract instead of vanilla extract for a nutty flavor.
Consider using raspberry preserves instead of strawberry preserves for a variation.

Pro Tips

1. Ensure the corn husks are well-soaked by leaving them in warm water for at least 30 minutes, which will make them pliable and easier to work with when folding the tamales.

2. When mixing the masa mixture, make sure the coconut oil is melted but not hot, to prevent it from hardening when it comes into contact with other cooler ingredients.

3. To enhance the flavor, consider adding a pinch of cinnamon or nutmeg to the masa mixture, complementing the sweetness of the strawberries and the tartness of the lime zest.

4. To ensure even steaming, arrange the tamales in the steamer with the open ends facing up and leave some space between each tamale to allow for proper steam circulation.

5. Have a kettle of boiling water ready to add to the steamer as needed, preventing any interruptions in steaming due to a lack of water. This will ensure the tamales cook evenly.