Dessert for 24

Pineapple Coconut Tamales

Name: Pineapple Coconut Tamales
Total time: 175 min
Yield: 24 servings
Cuisine: Mexican
Ingredients: 27 1/2 large dried corn husks; 1 large fresh pineapple; 1 cup brown sugar; 3 cups masa harina; 1 cup 100% pure pineapple juice; 1 cup whole milk or plant-based milk; 2 tsp ground cinnamon; 2 tsp baking powder; 1 tsp vanilla extract; 1/2 tsp kosher salt; 13 1/2 oz can unsweetened cream of coconut; 1/2 cup granulated sugar; 1 tsp vanilla extract; 1 tsp cornstarch; 1 cup sweetened shredded coconut

Sweet pineapple masa is wrapped in corn husks, steamed until firm, and served with a warm coconut cream sauce.

$0.56per serving $

175 minstart to table

24servings

Mexican Vegetarian Gluten-free Budget Desserts Fall

Ingredients

27 1/2 large dried corn husks
1 large fresh pineapple
1 cup brown sugar
3 cups masa harina
1 cup 100% pure pineapple juice
1 cup whole milk or plant-based milk
2 tsp ground cinnamon
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp kosher salt
13 1/2 oz can unsweetened cream of coconut
1/2 cup granulated sugar
1 tsp vanilla extract
1 tsp cornstarch
1 cup sweetened shredded coconut

Steps

Soak the dried corn husks in hot water for 30 minutes, then drain them.
Cook the chopped pineapple and brown sugar in a saucepan over medium heat for 10 minutes, then cool.
Mix the masa harina, milk, pineapple juice, cinnamon, baking powder, vanilla, and salt into a soft dough.
Spread dough over the husks, add pineapple filling, fold the husks closed, and stand the tamales upright in a steamer.
Steam the tamales over boiling water for 60 minutes, adding water as needed, until the dough is firm.
Whisk the cream of coconut, granulated sugar, cornstarch, and vanilla in a saucepan, simmer for 5 minutes, and stir in the shredded coconut.