Pineapple, Pecan and Coconut-Rum Tamales

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These were excellent tamales! The flavors are wonderful and go great together the masa was a little dry but tasted great. At the step where you add the cinnamon water it says you should cook it on mid-high heat for 5 minutes till almost dry, after five minutes my filling was still very wet I doubled the recipe so I don't know if that had anything to with it but I ended up cooking it for about 15 minutes on mid-high heat till it started getting more dry. Other than that no problems. I never made anything where you set it on fire so that was a lot of fun. I had a little trouble getting it to stay lit til I realized my burner was still off but then it caramelized just fine. Overall a definite make again this may be a new tradition for may family to make these special dessert tamales every year for la noche buena!!!

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I loved this recipe! The dough smelled so good i didnt want to wait for it to cook to eat it. I added raisins and it was amazing. Going to be one of my new favorites when i make tamales.