Coconut Lime Corundas
6
corundas
Dessert
Course
Print Recipe
Ingredients
Directions
Ingredients
1 c
Angel Flake coconut
2 tbsp
tequila, or to taste
⅓ c
sugar
Grated zest of 3 limes
1 c
Basic Fresh Masa
Basic Fresh Masa
1 lb
butter or margarine, softened
5 lb
stone ground fresh masa (unprepared)
2-3 c
stock (chicken, pork, beef, or vegetable)
2 tbsp
salt (or less to taste)
In Tamales, Alice Guadalupe Tapp shares over 60 recipes covering this iconic Mexican dish.
These corundas are inspired by a recipe from the Frida’s Fiestas cookbook featuring limes stuffed with coconut, a unique and refreshing Mexican dessert. Made as a tamale, they are well flavored and make a nice dessert option. I particularly like the green tint the limes give the masa.
Directions
Basic Fresh Masa
- Place the butter in the bowl of a stand mixer and whip until fluffy, about 2 minutes. Add one-third of the fresh masa alternating with one-third of the stock, then add the salt. Beat until well mixed, adding more stock if needed, turn the mixer to high, and beat for 3 to 5 minutes, or until the dough resembles spackling paste.
- Take a small piece (about 1/2 teaspoon) of the dough and drop it into a cup of cold water. If it floats, it is ready; if it sinks, whip for another minute and test it again. Repeat this process until the masa floats. Note: The fresher the masa, the faster it will become light and fluffy enough for use.
Corundas
- In a small bowl, mix together the coconut and tequila and let soak for a few hours or up to overnight. In a large bowl, add the tequila-infused coconut, sugar, and lime zest to the masa and mix well to combine. Assemble the corundas (see page 8), using 1/4 cup masa mixture for each corunda. Transfer to a steamer and steam for 45 minutes.
Reprinted with permission from Tamales, by Alice Guadalupe Tapp, copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC. Photography copyright (c) 2014 Sara Remington
