INGREDIENTS

INSTRUCTIONS

In food processor or blender, process banana chips until finely chopped.
Combine chips in small bowl with almonds and coconut.
Tear 2 corn husks into long strips; set aside (to tying the tamales).
Formatted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
To make tamales, spread 1 tablespoon masa dough in center of each corn husk
to form a rectangle, leaving sides, top and bottom of husk exposed.
Sprinkle 1 to 2 teaspoons banana-chip mixture over masa and press in 1
pineapple chunk. Spread 1 tablespoon masa dough over filling. Fold corn
husk over filling, beginning with right and left sides and ending with
non-pointed husk bottom. Tie tamale "package" together with corn husk
strips. Make sure filling is fully enclosed and strips are securely
knotted.
Place tamales not touching each other in steamer over boiling water. Cover
and steam for 1 hour and 15 minutes over medium-high heat, adding more
water if necessary.
Meanwhile, place remaining pineapple chunks, about 1 cup, in food processor
or blender with pineapple-coconut juice and sugar; process until smooth.
To serve, cut open tamales. Spoon sauce over each; top with shipped cream,
if using, and lime zest. Makes about 20 tamales.
Recipe by: Vegetarian Times, October 1996
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on May 5, 1998

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