Pina Colada Tamales
By: Anonymous
Published: Saturday, January 2, 2010 - 4:01am

Ingredients




1/2 cup Banana chips, dried
1/4 cup Slivered almonds
1/4 cup Sweetened coconut flakes
22 Corn husks, soaked in hot water, until pliable
1 Masa for Sweet Tamales, see 2 cups Fresh pineapple chunks, divided
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

Preparation

1 In food processor or blender, process banana chips until finely chopped. 2 Combine chips in small bowl with almonds and coconut. 3 Tear 2 corn husks into long strips; set aside (to tying the tamales). 4 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. 5 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. 6 Place tamales not touching each other in steamer over boiling water. Cover and steam for 1 hour and 15 minutes over medium-high heat, adding more water if necessary. 7 Meanwhile, place remaining pineapple chunks, about 1 cup, in food processor or blender with pineapple-coconut juice and sugar; process until smooth. 8 To serve, cut open tamales. Spoon sauce over each; top with shipped cream, if using, and lime zest. 9 Makes about 20 tamales.