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September 16, 2025
Sweet Tamales with Pineapple and Coconut Recipe
Sweet tamales with pineapple and coconut feature pineapple cooked with sugar and water until extra soft and sweet for incredible dessert tamale satisfaction. These Mexican sweet tamales showcase tropical flavors through carefully prepared pineapple filling enhanced by coconut for rich, exotic taste. The sweet preparation creates dessert tamales that offer completely different experience from savory versions while maintaining traditional tamale-making techniques.
For these sweet Mexican tamales, pineapple is cooked with sugar and water so that it becomes extra soft and sweet. It tastes great in combination with coconut and raisins. The masa dough is mixed with butter instead of lard.
Prep Time:
25 mins
Cook Time:
55 mins
Additional Time:
3 hrs 15 mins
Total Time:
4 hrs 35 mins
Servings:
36
Yield:
36 tamales
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Ingredients
corn husks
2 pounds chopped fresh pineapple
1 ½ cups water
1 ¼ cups white sugar
2 pounds fresh corn masa dough
1 cup unsalted butter
2 tablespoons baking powder
1 cup grated coconut
⅔ cup raisins
Directions
Place corn husks in a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.
Combine pineapple, water, and sugar in a saucepan and cook over medium heat until pineapple is very soft, 7 to 10 minutes. Drain.
Mix masa dough with butter and baking powder in a bowl until well combined. Add cooked pineapple, coconut, and raisins; knead into a smooth dough.
Select 1 wide corn husk or 2 small ones. Spread about 1 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 45 minutes. Let tamales stand for 15 minutes before serving.
Recipe Tip
If possible, use fresh corn husks. Not only will they soften in a much shorter time, but they also add a delicate flavor.
Nutrition Facts (per serving)
| 151 | Calories |
| 7g | Fat |
| 22g | Carbs |
| 1g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 36 | |
| Calories 151 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 5g | 24% |
| Cholesterol 14mg | 5% |
| Sodium 115mg | 5% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 2g | 6% |
| Total Sugars 11g | |
| Protein 1g | 3% |
| Vitamin C 12mg | 14% |
| Calcium 52mg | 4% |
| Iron 0mg | 2% |
| Potassium 66mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
