Mix the pineapple with the coconut in a bowl. Set aside.
In a mixer, cream the butter and beat until fluffy. When it turns white, add the flour and beat a little more. Gradually add the cinnamon infusion, the rest of the flour, and water while continuing to mix.
Incorporate the baking powder and sugar, and beat until fully combined.
Carefully spread the dough over the husks, using the back of a spoon to extend the dough, and place a bit of filling in the center.
Fold each end of the husk inward and finally fold the tip.
In a steamer, arrange corn husks at the bottom and place the tamales you made inside. Leave them in for about an hour and a half or check the tamales until the husk peels off easily.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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