Sweet Tamales with Pineapple and Coconut

Name: Sweet Tamales with Pineapple and Coconut
Prep time: 25 min
Cook time: 55 min
Total time: 275 min
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

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For these sweet Mexican tamales, pineapple is cooked with sugar and water so that it becomes extra soft and sweet. It tastes great in combination with coconut and raisins. The masa dough is mixed with butter instead of lard. [Recipe originally submitted to Allrecipes.com.mx]

Recipe by EvaR

Updated on December 13, 2022

close up view of a Sweet Tamale with Pineapple and Coconut

2

Prep Time:

25 mins

Cook Time:

55 mins

Additional Time:

3 hrs 15 mins

Total Time:

4 hrs 35 mins

Servings:

36

Yield:

36 tamales

Jump to Nutrition Facts

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

Directions

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

Cook's Note:

If possible, use fresh corn husks as they not only soften in a much shorter time, but they also add a delicate flavor.

Nutrition Facts (per serving)

151	Calories
7g	Fat
22g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 36
Calories 151
% Daily Value *
Total Fat 7g	9%
Saturated Fat 5g	24%
Cholesterol 14mg	5%
Sodium 115mg	5%
Total Carbohydrate 22g	8%
Dietary Fiber 2g	6%
Total Sugars 11g
Protein 1g
Vitamin C 12mg	61%
Calcium 52mg	4%
Iron 0mg	2%
Potassium 66mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.