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
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
Filling: 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: 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.