TamalesMediumFree

Sweet Pineapple and Coconut Tamales

Name: Sweet Pineapple and Coconut Tamales
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Cuisine: Mexican
Ingredients: 200 g Vegetable shortening; 0.5 tsp Ground cinnamon; 20 Dried corn husks; 300 g Fresh pineapple; 5 gotas Yellow food colouring; 1 tsp Baking powder; 500 g Corn masa; 100 g Desiccated coconut; 200 g Sugar

100 min (40 prep + 60 cook) Medium 12 servings Veracruz

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Sweet corn masa tamales with pineapple and desiccated coconut, wrapped in corn husks.

About this recipe

Sweet corn masa tamales tinted yellow with chunks of pineapple and desiccated coconut, wrapped in corn husks. Perfect dessert tamales for celebrations.

History & Origin

Sweet tamales are a fascinating category within the infinite universe of Mexican tamales. While savoury tamales are the backbone of everyday and ceremonial Mexican eating, sweet tamales are their festive and celebratory counterpart, present at posadas, weddings, christenings and any celebration worthy of a special touch. Pineapple and coconut tamales combine two tropical ingredients that arrived at different times in Mexican cuisine: pineapple is native to South America and was adopted by Mesoamerican peoples centuries before the conquest, while coconut arrived on Mexico's Pacific coast through the trade routes connecting Mexico with Southeast Asia via the Manila Galleons. In the tradition of sweet Mexican cooking, especially in Oaxaca, Veracruz, Guerrero and Hidalgo, sweet tamales are prepared for Day of the Dead, Christmas posadas and patron saint festivals. The masa is tinted with vivid colours, creating festive little parcels that evoke celebration. The pineapple and coconut combination is especially popular in coastal regions of the Gulf and Pacific, where both ingredients are abundant.

Estimated cost

£8.80

Total cost

£0.73

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

310

Calories

Protein

44g

Carbohydrates

14g

Fat

Fibre

120mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Soak 20 dried corn husks in hot water for 30 minutes until flexible. Drain and pat dry with a cloth.
💡 If you cannot find dried corn husks, aluminium foil works as an alternative.
2
For the filling: cut 300g fresh pineapple into 1cm pieces. Mix with 100g desiccated coconut, 3 tablespoons sugar and a pinch of ground cinnamon. Set aside.
💡 Drain any excess juice from the pineapple so the tamale is not too wet.
3
Prepare the masa: beat 200g vegetable shortening or lard with an electric mixer until fluffy and white, about 5 minutes. Add 500g corn masa (or hydrated nixtamalised corn flour), 150g sugar, 1/2 teaspoon salt, 1 teaspoon baking powder and a few drops of yellow food colouring. Gradually incorporate 150ml warm chicken stock until you have a smooth, homogeneous dough.
💡 The masa is ready when a small piece floats in a glass of water.
4
Spread 2-3 tablespoons of masa in the centre of each corn husk, leaving the edges free. Place 1-2 tablespoons of pineapple and coconut filling in the centre. Fold the husk: close the sides and fold the bottom edge upwards. Tie with a strip of corn husk.
💡 The masa should not cover the whole tamale; leave space for it to expand.
5
Place the tamales vertically (opening up) in a steamer with water in the bottom. Cover with a cloth and lid. Steam for 50-60 minutes. The tamale is ready when the masa peels away from the husk easily.
💡 Check the water level every 20 minutes so it does not run dry.