Sweet Tamales with Pineapple and Coconut

Ingredients and Weight:

1. Corn Masa (dried cornmeal): 500g
2. Butter: 50g
3. Sugar: 100g
4. Fresh pineapple chunks: 2 cups (approximately 300g)
5. Shredded coconut: 1 cup (approximately 150g)
6. Fresh lime juice: 3 tbsp
7. Salt: 1 tsp
8. Water: 2 cups

Preparation Time:

• Preparation: 30 minutes
• Cooking: 45 minutes
• Total: 75 minutes

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. In a large bowl, mix the corn masa, butter, sugar, lime juice, and salt with water until a smooth dough is formed.
2. Cover and let stand for 30 minutes.
3. Meanwhile, prepare a steamer or a steamer basket in a pot of boiling water.
4. Take small portions of the dough and shape into tamales using a tamale press or your hands, placing them in the steamer.
5. Steam for about 20 minutes or until the tamales are cooked through.
6. In the meantime, mix the pineapple chunks and shredded coconut in a bowl.
7. When the tamales are done, top each one with a spoonful of the pineapple coconut mixture.
8. Serve immediately with a side of your choice (e.g., fresh fruit, ice cream, or whipped cream).

Nutritional Information:

• Calories: Each tamale provides approximately 250 calories (depending on the toppings served with it).
• Fat: 12g
• Carbohydrates: 38g
• Protein: 6g

Dish Characteristics:

• A sweet and tropical fusion dish, perfect for summer or any time of the year.
• The combination of pineapple and coconut creates a unique flavor that Americans love.
• It's a creative dish that showcases the chef's skill in combining traditional flavors with modern techniques.

User Comments:

1. "The combination of pineapple and coconut was unexpected but delightful!"
2. "The tamales were delicious, and the sweet topping was a great addition."
3. "A unique dish that my family loved! Will definitely make again."

Special Precautions and Tips:

• Make sure to use fresh ingredients for best results.
• Adjust the amount of sugar based on your preference for sweetness.
• Use a tamale press or your hands to shape the tamales; they don't need to be perfect, just consistent in size and shape.
• Steam the tamales carefully to ensure they are cooked through and don't burn on the outside.