Sweet Pineapple Tamales (Tamales de Piña)

1. Place the dry husks in a container and cover with hot water. Place something on top to weight them down and stay wet. Soak for 1 hour.
2. If using a fresh pineapple, use a sharp knife and slice and remove the top and bottom. Carefully cut the rind off the sides. Cut down the middle and remove the core. Rough cut into cubes and transfer to food processor. Pulse several times to puree but leave some small chunks for texture. If using fresh cubed or thawed frozen pineapple, start at the food processor info.
3. In a large saucepan add the pineapple, white sugar, cinnamon and water. Bring to a boil, stir and lower heat to simmer. Cook 10 minutes then remove from heat and let cool.
4. Pour the 14 ounce can of coconut milk into a 4 cup measuring cup and fill with water to make 4 cups total. Set aside.
5. Let butter come to room temperature or microwave for 15-20 seconds to soften. Pour into the bowl of a stand mixer with the brown sugar and beat with paddle attachment for 5 minutes.
6. Add the masa, baking powder, salt, coconut mixture, pineapple mixture and mix on low until dough comes together. Scrape down sides and beat on medium for 10 minutes.
7. Float Test: Grab a teaspoon of the masa dough and drop it into a glass of cold water. If it floats it's mixed well and light. If it sinks, it needs more mixing.
8. Use could either refrigerate the dough for 2 hours to firm up or use immediately and spread on husks. At this stage the masa dough can be stored in the refrigerator, covered, for up to 1-2 days.
9. When ready to make tamales, drain the water from the corn husks and squeeze them dry.

Tamales

1. Fill the bottom of the steamer pot with water and add a copper penny (See Note 1). Add the basket and cover with 5-6 husks. Set aside.
2. Take one corn husk with smooth side facing up and wide end closest to you into your palm or on a clean work surface.
3. Use a 1/2 cup ice cream scoop, rubber spatula or large spoon and place the pineapple masa about 2 inches from widest edge (see image) of the corn husk. Press gently with wet fingers to create rectangle shape, leaving the narrow end of the corn husk uncovered.
4. Fold one side of the husk up and over the filling then the other, fold the narrow pointed end up. Place the folded tamales in the steamer with the open end facing up, making sure to lean them against the side of the pot so they don’t fall down. Repeat until all tamales are in the pot.
5. Cover and bring to a boil over high heat. Turn heat to low, and steam for 90 minutes (feel free to check if done) to 2 hours.
6. Test to see if it’s cooked. Using tongs, carefully remove a tamale and open it up. The masa should easily separate from the corn husks and the masa should be fairly firm.
7. I like to serve these warm, as is, or with a drizzle of Dulce de Leche and some diced pineapple on top (optional).