This sweet Pineapple Tamales Recipe is a dessert tamal studded with caramelized pineapple. The fluffy masa is lightly sweetened with brown sugar and vanilla and you’ll love the creamy coconut sauce and toasted coconut on top—it’s like a piña colada tamal!
Make These Piña Colada Tamales For The Holidays
You’re looking at a must-make holiday dessert recipe. Tamales dulces are sweet dessert tamales that come in many different flavors like sweet corn, lime, chocolate and more. They are like the best warm sponge cake you’ve ever had and if you’ve never tried them, you must this holiday season.
Mexicans enjoy sweet tamales for breakfast, dessert, or as an afternoon snack with atole de arroz or champurrado.
Sweet pineapple tamales are very popular and I took the basic recipe and deepened the pineapple flavor by using fresh, caramelized pineapple and pineapple juice in the masa. Then added an easy, creamy and sweet coconut sauce and crunchy toasted coconut to create not just a pineapple tamales recipe but a piña colada tamales recipe! They are, no joke, one of my favorite sweet tamales recipes.
They’ve got some serious holiday magic.
Tell Me About this Pineapple Tamales Recipe:
- Flavor: Sweet, deep caramelized pineapple flavor. By themselves they aren’t overly sweet and have a mellow gentle buttery flavor. With the coconut sauce and toasted coconut, they feel like a more guest-worthy dessert.
- Texture: Soft and fluffy masa just like your favorite chicken tamales but sweet and studded with bits of concentrated, cooked-down pineapple as well as fresh pineapple chunks.
- Ease: I’d say intermediate. Tamales are never easy, but there’s no filling with these tamales like pork tamales, the pineapple gets mixed right into the masa dough.
- Steaming: Steam them in a tamales steamer pot for 45 minutes.
- Time: Tamales are never quick, but compared to some other tamales recipes like ones with complicated mole sauce, this one is relatively fast to make, plus the steaming and resting time.
Ingredients You Need
- Dried corn husks. You’ll need about 1 pound of husks. You’ll have leftover but it’s good to have extra husks in case some are too small or torn.
- Fresh pineapple. You will use 1 medium pineapple. Most of it will get dry caramelized to concentrate the flavor, the rest will get mixed in fresh.
- Masa harina: This recipe uses masa harina flour to make the masa dough. If you want to try making sweet tamales with fresh masa, check out my strawberry tamales recipe or my step-by-step masa guide.
- Butter: Use unsalted butter at room temperature or extra virgin coconut oil would also work. Lard is also very common in traditional Mexican tamales recipes.
- Brown sugar: I use brown sugar to sweeten the masa dough. It is similar in flavor to piloncillo, the beloved raw sugar used in many Mexican desserts like dulce de calabaza and capirotada.
- Ground cinnamon: The pineapple is the dominate flavor in these tamales but cinnamon adds lovely warm spice notes.
- Baking powder: Creates lovely fluffy, light tamales.
- Kosher salt: A little salt is important to bring out the flavors.
- Pineapple juice: Use 100% pineapple juice, not syrup.
- Milk: Use whole milk or you can substitute plant-based milk to make these a vegan treat. If you’re going that route, of course you will also have to use coconut oil or plant-based butter instead of regular butter.
- Vanilla extract: A teaspoon goes in the masa dough and a teaspoon goes in the coconut sauce.
- Cream of coconut: Not canned coconut milk, thicker cream of coconut is what you’ll need to make the sauce.
- Granulated sugar: This sweetens the sauce.
- Cornstarch: Just a little to thicken the sauce.
- Sweetened shredded coconut: For toasting and sprinkling over the top.
*Variation: Although there are no raisins in this recipe, they are very common in traditional pineapple tamales recipes. If you’d like to add them, mix in 4-6 tablespoons of raisins with the pineapple.
How To Concentrate The Pineapple Flavor
Most pineapple tamales recipes call for canned pineapple but we are using fresh ripe and fragrant pineapple. To make it even more prominent pineapple flavor, most of the pineapple will get cooked and caramelized until all the moisture has evaporated. The pineapple then gets blitzed in the blender of food processor and the sweet shredded pineapple bits are mixed throughout the masa.
Steps For Making Pineapple Tamales
- Caramelize the pineapple. Cook 3/4 of the chopped pineapple in a pot over low heat until all the moisture has evaporated and the pieces begin to caramelize.
- Soak corn husks in hot water. Once soft and pliable, drain off the warm water.
- Make the masa mixture. Beat butter and sugar on medium speed with the paddle attachment. Add remaining tamales ingredients to the butter mixture and beat until light and fluffy.
- Assemble the tamales. Lay the corn husk on a clean work surface with the bottom of the husk closest to you. Remove any excess water with a damp towel. Spoon the masa onto the husk and form into a cylinder.
- Fold the tamales. Fold the sides of husk over the filling. Roll to close then fold the pointy end down to secure.
- Steam the tamales. Arrange the tamales in the steamer basket in a large pot or in a tamales steamer, open side up. Cover pot with the lid and steam tamales over medium heat. Read my steaming tamales tutorial for how to steam them without a tamales steamer.
- Make the sauce. Whisk together the sauce ingredients in a medium saucepan. Bring to a gentle boil then reduce to low and simmer until thickened slightly.
- Toast coconut. Place coconut in a medium frying pan and toast over medium-low heat until golden. Transfer to a small bowl.
- Serve. Unwrap one or two tamales and serve warm drizzled with coconut sauce and sprinkled with the toasted coconut.
Storage & Freezing Instructions
Make these tamales ahead and store in an airtight container in the refrigerator for up to a week. You can also freeze them in freezer bags for up to 6 months. See my guide on 8 easy ways to reheat tamales for more details.
More Savory Tamales Recipes To Try
Dessert tamales are fabulous but if you are looking for some non-sweet tamales recipes try:
- Spicy Cheese and Jalapeño Tamales
- Banana Leaf Tamales
- Black Bean and Cheese Tamales
- Apple-Braised Beef Tamales
Pineapple Tamales with Coconut Cream Sauce
This sweet Pineapple Tamales Recipe is a dessert tamal studded with caramelized pineapple. The fluffy masa is lightly sweetened with brown sugar and vanilla and you’ll love the creamy coconut sauce and toasted coconut on top—it's like a piña colada tamal!
Ingredients
- 25-30 large dried corn husks
- 1 large fresh pineapple
- 2 sticks (1 cup) [unsalted butter], room temperature (coconut oil, vegan butter, or lard also work)
- 1 cup brown sugar
- 3 cups masa harina
- 1 cup 100% pure pineapple juice
- 1 cup whole milk or plant-based milk
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
Coconut Cream Sauce
- 13.5 ounce can unsweetened cream of coconut
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1 cup sweetened shredded coconut, toasted
Instructions
- Soak the corn husks: Bring a large pot of water to a boil. Remove from heat, then add the corn husks. Submerge them under water with kitchen tongs. Set aside for 30 minutes or until they are pliable.
- Prep the pineapple: Peel and core the pineapple. Roughly chop three-quarters of the pineapple and place in a large pot. Cut the remaining quarter into small pieces and set aside.
- Caramelize the pineapple: Place the pot over low heat and cook, stirring frequently so the pineapple doesn't burn or stick, until all the liquid has been evaporated and the pineapple starts to caramelize, about an hour. Let cool slightly.
- Blend: Transfer the cooked pineapple to a food processor or high-powered blender and pulse until it is broken into small pieces. You can also chop fine by hand if you prefer. Set aside.
- Cream the butter and sugar: Combine the 1 cup butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until light and fluffy, about 3 minutes.
- Add remaining ingredients: Scrape down the sides of the bowl and add the 3 cups masa harina, 1 cup pineapple juice, 1 cup milk, 2 teaspoons cinnamon, 2 teaspoons baking powder, 1 teaspoon vanilla, and 1/2 teaspoon salt. Start mixer on low then increase the speed to medium and beat until the dough is light and airy, about 2 minutes.
- Add pineapple: Add the cooked and raw pineapple and continue beating until evenly combined.
- Assemble tamales: Remove corn husks from water and set on a baking sheet. Select one large cornhusk that is at least as wide as your hand with the fingers closed. Dry any excess water with a towel and lay on a clean work surface, the wide end towards you. Place about 1/3 cup of the masa in the middle of the lower half of the corn husk and form into a cylinder shape. Roll the corn husk around the masa and fold the pointy end down to seal. Repeat with remaining corn husks and masa.
- Steam tamales: Fill the tamales steamer with water up to the line where the steamer rack sits. Line the steamer rack with corn husks that are too small or ripped. Arrange tamales open side-up, leaning them against the side of the steamer and each other so they don't fall over. Cover with the lid and place over medium-high heat. Once the water is boiling and the steamer is filled with steam, lower the heat to medium-low. Steam until masa springs back when you press it with your finger but isn't hard, about 45 minutes to an hour.
- Make coconut sauce: Combine the can of cream of coconut, 1/2 cup sugar, teaspoon vanilla, teaspoon cornstarch in a small saucepan and whisk until smooth. Bring to a simmer over medium heat, stirring frequently, until the sauce thickens slightly. Watch closely to prevent it from boiling over. Remove from heat and cover.
- Toast coconut: Place 1/2 cup sweetened coconut in a frying pan and place over low heat. Toast, stirring frequently until coconut is fragrant and golden. Be careful, this happens quickly and can easily burn. The minute it turns golden, remove from the pan to a bowl.
- Let rest: Once tamales are ready, they will need to finish steaming off the heat. Remove tamales to a platter and cover with aluminum foil to gently finish cooking, about 10 minutes.
- Serve: Unwrap tamales and serve drizzled with coconut sauce and toasted coconut on top. I think the tamales are best served warm but can also be eaten room temperature.
Notes
- Vegan Option: To make these vegan substitute vegan butter or coconut oil for the butter and plant-based milk for the milk.
- Make ahead: Once tamales have cooked, turn off the heat and cover the tamales with a clean kitchen towel. Cover with the lid and they will stay warm for up to an hour. You can also cool them completely and transfer to an airtight continer. Refrigerate for up to a week. See my guide to reheating tamales on the best way to warm them up again.
- Freezing: To freeze the tamales, let cool then transfer to freezer bags and freeze for up to 6 months.
- Other steaming options: If you don't have a tamales steamer, check out this post on other ways to steam tamales.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 415Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 40mgSodium: 22mgCarbohydrates: 66gFiber: 7gSugar: 17gProtein: 12g
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