Tropical Coconut Pineapple Tamales

Tropical Coconut Pineapple Tamales

These delightful tropical tamales blend the sweetness of pineapple and coconut into a soft masa dough, creating a delicious treat perfect for brunch or a snack.

Ingredients

• 12 pieces corn husks
• 1 cup diced pineapple
• 1/2 cup water
• 2 tablespoons sugar
• 2 cups masa harina
• 1/2 cup softened butter
• 1 teaspoon baking powder
• 1/2 cup shredded coconut
• 1/4 cup raisins

Method

1. Begin by soaking corn husks in boiling water for roughly 3 hours, then drain them and cover with a damp towel to keep them moist.
2. In a saucepan, mix diced pineapple, water, and sugar. Cook over medium heat until the pineapple softens, about 7 to 10 minutes, then drain any excess liquid.
3. In a large mixing bowl, combine masa harina, softened butter, and baking powder, mixing until smooth. Fold in the cooked pineapple, shredded coconut, and raisins, kneading the mixture until it forms a uniform dough.
4. Take one large corn husk or two smaller ones, and spread about 1 tablespoon of the masa mixture onto the center, leaving 2 inches from the bottom and 1/4 inch from the top. Fold the sides of the husk inward, then fold up the bottom to secure the filling. Repeat this for the remaining husks.
5. Prepare a steamer by placing a steaming insert in a saucepan and adding water just below the insert. Bring the water to a boil, then arrange the tamales upright with the open end facing up. Steam for approximately 45 minutes, or until the filling is hot and separates easily from the husk. Let the tamales rest for 15 minutes before serving.