Filling: Use a food processor to finely chop the dried banana; combine the
banana, almonds and coconut in a bowl.
Use 2 husks to make strips for tying the tamales.
Take about 1 cup of the pineapple and puree it with the fruit juice and
Masa for Sweet Tamales: Cream the shortening and sugar.
In a separate bowl, mix together the masa and salt.
Alternately add the masa and juice to the creamed shortening to make a firm
dough; beat in the baking powder last.
Assembly: Spread 1 tablespoon filling in the center of a husk; sprinkle
1 to 2 teaspoons of the banana/almond mixture over the dough and press a pineapple
chunk into the dough. Spread another tablespoon of the dough over the the filling
and fold and tie the tamale. Steam for about 1 hour 15 minutes.
To Serve: Open the tamale and top with sauce, whipped cream and lime zest.