Sweet Tamales with Pineapple and Coconut Recipe

Place corn husks in a bowl cover with boiling water and soak for about 3 hours. Drain place on a work surface and cover with a clean damp towel.

Combine pineapple water and sugar in a saucepan and cook over medium heat until pineapple is very soft 7 to 10 minutes. Drain.

Mix masa dough with butter and baking powder in a bowl until well combined. Add cooked pineapple coconut and raisins; knead into a smooth dough.

Select 1 wide corn husk or 2 small ones. Spread about 1 tablespoons masa mixture onto the corn husk filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk about 45 minutes. Let tamales stand for 15 minutes before serving.