Sweet Tamales with Pineapple and Coconut
Recipe information
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Cooking:
25 min.
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Servings per container:
36
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Source:

Ingredients for - Sweet Tamales with Pineapple and Coconut

1. Corn husks -
2. Chopped fresh pineapple - 2 pounds
3. Water - 1 ½ cups
4. White sugar - 1 ¼ cups
5. Fresh corn masa dough - 2 pounds
6. Unsalted butter - 1 cup
7. Baking powder - 2 tablespoons
8. Grated coconut - 1 cup
9. Raisins - ⅔ cup

How to cook deliciously - Sweet Tamales with Pineapple and Coconut

1. Stage

Place corn husks in a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.

2. Stage

Combine pineapple, water, and sugar in a saucepan and cook over medium heat until pineapple is very soft, 7 to 10 minutes. Drain.

3. Stage

Mix masa dough with butter and baking powder in a bowl until well combined. Add cooked pineapple, coconut, and raisins; knead into a smooth dough.

4. Stage

Select 1 wide corn husk or 2 small ones. Spread about 1 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.

5. Stage

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 45 minutes. Let tamales stand for 15 minutes before serving.