These Mexican sweet tamales are so easy to make! They're were inspired by the traditional pineapple tamales and the popular piña colada cocktail. This recipe uses coconut oil for a delicious touch. Plus they happen to be vegan!
Soak the corn husks in hot water and set aside until ready to use. In a very large mixing bowl combine the masa harina, sugar, baking powder and sea salt. Then add the coconut oil and mix until well incorporated, you’ll end up with a crumbly mix.
Next mix in the pineapple juice, then little by little the coconut milk until you have a smooth masa. If needed add more coconut milk to help you achieve the smooth, spreadable masa mixture. Next fold in the chopped pineapple and the shredded coconut, mix until well combined.
Drain the corn husks and shake off an excess water.
Spread the masa onto the corn husks -- you don’t have to go all the way to the sides with this masa since it’s a bit thicker. Add the cherry to the center, if using.
Fill the tamalera, steamer pot or instant pot with enough hot water to reach right below the steamer basket. Layer drained corn husks around the steamer shelf or basket then arrange the tamales placing them standing up into your steamer pot, cover with corn husks and steam.
Steam for 1 ½ to 2 hours or cook in the Instant Pot for 35 minutes on low pressure and natural release for 10 minutes before carefully removing from the pot.
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Notes
You'll know the tamales are ready if they easily peel away from the corn husks. They should not be soggy or stick to the husk. If this happens steam for another 20 minutes at a time until fully done.*Help Rate This Recipe*Please make sure to leave a comment and a star rating if you make the recipe, it’s a huge help for my blog. Gracias!