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CookPal AI
Sweet Tamales with Pineapple and Coconut

Sweet Tamales with Pineapple and Coconut

Cost $10.5, save $15

Source: Recommended by CookPal

  • 180 Min
  • 36 Servings
  • $10.5

INGREDIENTS

  • Main Ingredients

    • Corn husks
    • 🍍 2 pounds chopped fresh pineapple
    • 💧 1 ½ cups water
    • 🍚 1 ¼ cups white sugar
    • 2 pounds fresh corn masa dough
    • 🧈 1 cup unsalted butter
    • 2 tablespoons baking powder
    • 🥥 1 cup grated coconut
    • 🍇 ⅔ cup raisins

STEPS

1

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

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

3

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

Select 1 wide corn husk or 2 small ones. Spread about 1 tablespoon 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

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.

6

Let tamales stand for 15 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

151

Calories

  • 1
    Protein
  • 22
    Carbs
  • 7
    Fats

💡 Soaking the corn husks for at least 3 hours ensures they become pliable enough to wrap the tamales.Use fresh and ripe pineapple for a sweeter and more flavorful tamale filling.Make sure the masa mixture is well-kneaded for a smooth texture in the tamales.If you prefer, substitute butter with plant-based alternatives for a vegan option.