Dessert for 24

Pineapple Coconut Tamales

Name: Pineapple Coconut Tamales
Total time: 175 min
Yield: 24 servings
Cuisine: Mexican
Ingredients: 27 1/2 large dried corn husks; 1 large fresh pineapple; 1 cup brown sugar; 3 cups masa harina; 1 cup 100% pure pineapple juice; 1 cup whole milk or plant-based milk; 2 tsp ground cinnamon; 2 tsp baking powder; 1 tsp vanilla extract; 1/2 tsp kosher salt; 13 1/2 oz can unsweetened cream of coconut; 1/2 cup granulated sugar; 1 tsp vanilla extract; 1 tsp cornstarch; 1 cup sweetened shredded coconut

$2.70for 4175 minServes 24

Sweet pineapple masa is wrapped in corn husks, steamed until firm, and served with a warm coconut cream sauce.

Photo: holajalapeno.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Corn kernels, 34 oz$0.09/oz typical	34 oz	$3.09Typical price
	Pineapple and mango, 1$3.49 each typical	1	$3.49Typical price
	Cornmeal, 15 oz$0.08/oz typical	15 oz	$1.20Typical price
	Juice, 8.25 oz$0.04/oz typical	8.25 oz	$0.33Typical price
	Almond, 8.5 oz$0.05/oz typical	8.5 oz	$0.43Typical price
	Shredded coconut, 17 oz$0.30/oz typical	17 oz	$4.95Typical price
Total for the servings shown		$16.17

Pantry staples you likely have

Syrups, molasses, powdered sugarDried herbs, spices and seasoning blendsBaking powder and sodaCornstarch, vanilla, yeast, cocoaSalt and pepperSugar and brown sugar

Not included in the cost.

175 minstart to table
Involveddifficulty
24servings as written
$typical cost tier

Mexican Vegetarian Gluten-free Budget Desserts Fall

Typical price

$0.67 per serving$2.70 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

27 1/2 large dried corn husks
1 large fresh pineapple
1 cup brown sugar
3 cups masa harina
1 cup 100% pure pineapple juice
1 cup whole milk or plant-based milk
2 tsp ground cinnamon
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp kosher salt
13 1/2 oz can unsweetened cream of coconut
1/2 cup granulated sugar
1 tsp vanilla extract
1 tsp cornstarch
1 cup sweetened shredded coconut

Steps

Soak the dried corn husks in hot water for 30 minutes, then drain them.
Cook the chopped pineapple and brown sugar in a saucepan over medium heat for 10 minutes, then cool.
Mix the masa harina, milk, pineapple juice, cinnamon, baking powder, vanilla, and salt into a soft dough.
Spread dough over the husks, add pineapple filling, fold the husks closed, and stand the tamales upright in a steamer.
Steam the tamales over boiling water for 60 minutes, adding water as needed, until the dough is firm.
Whisk the cream of coconut, granulated sugar, cornstarch, and vanilla in a saucepan, simmer for 5 minutes, and stir in the shredded coconut.