Pina Colada Tamales

Source: Vegetarian Times - October 1996

Serving size: 20

1/2 cup dried banana chips
1/4 cup slivered almonds
1/4 cup sweetened coconut flakes
22 corn husks, soaked
Masa dough for sweet tamales
2 cups fresh pineapple chunks
1/2 cup fruit juice
1 tablespoon brown sugar
1/2 cup whipped cream (optional)
1 tablespoon lime zest

Use a food processor to finely chop the dried banana; combine the banana, almonds and coconut in a bowl.

Use 2 husk to make strips for tying the tamales.

Take about 1 cup of the pineapple and puree it with the fruit juice and brown sugar.

Masa for Sweet Tamales:
1/2 cup packed brown sugar
1/2 cup vegetable shortening
2 cups Masa Harina
1/2 teaspoon salt
3/4 cup fruit juice, milk, or soymilk
1 teaspoon baking powder

Cream the shortening and sugar.

In a separate bowl, mix together the masa and salt.

Alternately add the masa and juice to the creamed shortening to make a firm dough; beat in the baking powder last.

NOTES : For breakfast or dessert tamales. Enough dough for 16 to 20 tamales.

Assembly: Spread 1 tablespoon filling in the center of a husk; sprinkle 1 to 2 teaspoons of the banana/almond mixture over the dough and press a pineapple chunk into the dough. Spread another tablespoon of the dough over the the filling and fold and tie the tamale. Steam for about 1 hour 15 minutes.

To Serve: Open the tamale and top with sauce, whipped cream, and lime zest.