adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sweet Tamales with Pineapple and Coconut
Sweet Tamales with Pineapple and Coconut
0 Likes
Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
275 minutes
Indulge in sweet Mexican tamales filled with pineapple, coconut, and raisins, made with buttery masa dough.
Ingredients:
  • corn husks
  • 2 pounds chopped fresh pineapple
  • 1.5 cups water
  • 1.25 cups white sugar
  • 2 pounds fresh corn masa dough
  • 1 cup unsalted butter
  • 2 tablespoons baking powder
  • 1 cup grated coconut
  • 0.66666668653488 cup raisins
Instructions:
  • In a bowl, immerse corn husks in boiling water and soak for approximately 3 hours. Then, drain and lay them on a work surface, covering them with a clean, damp towel.
  • In a saucepan, simmer pineapple, water, and sugar until pineapple is tender, about 7 to 10 minutes. Strain.
  • Combine masa dough, butter, and baking powder in a bowl, ensuring thorough mixing. Incorporate cooked pineapple, coconut, and raisins into the mixture and knead until a smooth dough forms.
  • Choose 1 large corn husk or 2 smaller ones. Spread about 1 tablespoon of masa mixture onto the corn husk, leaving 2 inches from the bottom and 1/4 inch from the top. Fold the husk sides together, then fold the bottom over the folded sides. Repeat with the rest of the husks.
  • Set up a steamer in a saucepan with water just below the steamer. Bring water to a boil. Arrange tamales open side up, steam for about 45 minutes until filling is warm and separates from husk. Rest tamales for 15 minutes before serving.

Similar Recipes