These sweet tamales are always a great choice for dessert, and if you're serving the savory kind too, the pink color helps identify them on the serving platter!

Note: This recipe makes 24 tamales, but it's good to have extra corn husks in case you need to double up or discard any.

Preparation

Soak corn husks in hot water, weighed down, for at least 1 hour, until completely pliable, then drain.

Beat lard for 5 minutes, until fluffy. Mix in masa harina, sugar, baking powder, salt, vanilla, and cinnamon. Add warm milk gradually, until mixture is soft and spreadable. Add food coloring and mix until uniformly pink.

To assemble tamales, hold a husk smooth side up, wide end toward you. Spread 3 tablespoons masa across it, leaving a 1-inch border on the sides and a 2-inch border at the narrow end. Place 3–4 raisins, a pinch of coconut, and a dusting of grated chocolate down the center. (Sweet tamales can be slightly smaller than savory.) Fold the long sides over the masa, then fold the narrow end down. Repeat with remaining tamales. 

To cook, stand tamales upright in a steamer, open ends up. Steam for 1 hour over boiling water, checking water level every 20 minutes, until masa pulls cleanly from the husk without sticking. If need be, repeat with second batch of tamales.

Let tamales rest for 10 minutes to firm up before serving.