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Sweet Pineapple Tamale Filling
By Chef Ida Rodriguez


20 ounces Gold Pineapples<, chopped well and juice reserved
2 cups Dried Coconut Chips, roughly chopped
1 cup Pineapple Juice unsweetened
1 teaspoon Cornstarch


In a saucepan bring pineapple, coconut and 1/2 cup reserved juice to a boil. If reserved juice from pineapple is less than 1/2 cup, use enough of the additional unsweetened juice to compensate. Simmer until coconut is softened. Whisk the remaining juice with the cornstarch, add to the saucepan and simmer until thick. Remove from heat and allow to cool. Use as a filling for Melissa's Tamale Kit, following the directions on the package. Makes enough filling for 24 tamales or 12 tamales with toppings.