Pina Colada Tamales
1/2 cup Banana chips, dried
1/4 cup Slivered almonds
1/4 cup Sweetened coconut flakes
1/2 cup Pineapple-coconut juice, or other tropical fruit juice
1 tablespoon Brown sugar
1/2 cup Whipped cream, optional
1 tablespoon Lime zest
In food processor or blender, process banana chips until finely chopped.
Combine chips in small bowl with almonds and coconut.
Tear 2 corn husks into long strips; set aside (to tying the tamales).
To make tamales, spread 1 tablespoon masa dough in center of each corn husk to form a rectangle, leaving sides, top and bottom of husk exposed.
Sprinkle 1 to 2 teaspoons banana-chip mixture over masa and press in 1 pineapple chunk. Spread 1 tablespoon masa dough over filling. Fold corn husk over filling, beginning with right and left sides and ending with non-pointed husk bottom. Tie tamale "package" together with corn husk strips. Make sure filling is fully enclosed and strips are securely knotted.
Makes about 20 tamales.