Recipe - Pina Colada Tamales

One half cup Banana chips; dried
One fourth cup Slivered almonds
One fourth cup Sweetened coconut flakes
22 Corn husks; soaked in hot
water, until pliable
1 Masa for Sweet Tamales; see
recipe
2 cup Fresh pineapple chunks;
divided
One half cup Pineapplecoconut juice; or
other tropical fruit juice
1 tablespoon Brown sugar
One half 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).

Formatted by Karen Sonnessa ksonness@suffolk.lib.ny.us

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 bananachip 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
nonpointed husk bottom. Tie tamale "package" together with corn husk
strips. Make sure filling is fully enclosed and strips are securely
knotted.

Place tamales not touching each other in steamer over boiling water. Cover
and steam for 1 hour and 15 minutes over mediumhigh heat, adding more
water if necessary.

Meanwhile, place remaining pineapple chunks, about 1 cup, in food processor
or blender with pineapplecoconut juice and sugar; process until smooth.

To serve, cut open tamales. Spoon sauce over each; top with shipped cream,
if using, and lime zest. Makes about 20 tamales.

Recipe by: Vegetarian Times, October 1996

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on May 5, 1998