A dessert tamale that will be the perfect decadent finish to a beautiful Latin meal!
- Place dried husks in hot water for at least 1-2 hours. This will make them pliable.
- Mix warm water and masa to create a dough.
- Using an electric mixer, beat shortening or oil with salt, sugar, or honey, and the baking powder for about 2 minutes.
- Divide the masa dough into 3 portions and slowly add in each portion until all is used.
- Add in the pineapple along with about .5 cup of the pineapple soaking water and the raisins into the mix. Add more pineapple liquid if needed to get to the consistency of a thick cake batter.
- Pull out the best 25-30 corn husks from the water. Then with a few of the husks that don't make it, cut strings out of them to wrap the tamales. To form tamales, be sure to have the pointy end of the corn husk facing you. Place .25 cups of batter in the center of the tamale and then bring the 2 sides together by overlapping them and then fold the side not facing you into the center of the tamale. Repeat until all tamales are done.
- To cook, use your largest cooking pot and place a vegetable steamer at the bottom. Fill with water so it comes up close to the steamer. Place the tamales wrapped side down so they are standing up straight.
- Cover the tamales with remaining corn husks and place a lid on top and bring water to a simmer. Cook for 1.5 hours or until the husks peel away easily.
- To make the Coconut Jam, combine the last three ingriedents into a sauce pot and bring to a boil. Lower to a light simmer and cook for about 30 minutes or until the mixture reduces by half.
- To serve, top each with a Tablespoon of crushed Made In Nature Organic Toasted Coconut Chips