Name: Coconut and Pineapple Tamales
Prep time: 120 min
Yield: 15
Cuisine: Mexicana
Ingredients: 1 can canned pineapple, cut into pieces (filling); 150 grams shredded coconut, (filling); 300 grams butter, (dough); 500 grams masa harina, (dough); 1/2 cups cinnamon infusion, (dough); 1/2 cups water, (dough); 1 tablespoon baking powder, (dough); sugar, (dough); 1 package corn husk, for soaked tamale husks

Preparation

Medium

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.