Pineapple Coconut Tamales

Submerge corn husks in a bowl, cover them with boiling water, and allow for an extended period of time, approximately 3 hours. Remove the husks from the water and lay them flat on a work surface, covering them with a clean, damp cloth.

Combine pineapple chunks, water, and sugar in a saucepan and heat over medium heat until the pineapple is extremely tender, taking around 7 to 10 minutes. Strain the liquid.

Combine the masa dough with softened butter and baking powder in a bowl, stirring until they are fully incorporated. Add the cooked pineapple, shredded coconut, and raisins; mix until a smooth dough forms.

Choose one large corn husk or two small ones. Spread about 1 tablespoon of the masa mixture onto the corn husk, filling it up to 2 inches from the bottom and leaving a small border of about 1/4 inch at the top. Fold the sides of the husk together, one over the other, and then fold the bottom of the husk over the seam of the two folded sides. Repeat this process with the remaining corn husks.

Insert a steamer basket into a saucepan and fill it with water, leaving just enough room at the bottom. Bring the water to a boil. Place the tamales with the open side facing upwards and cook until the filling is heated through and separates from the husk, taking around 45 minutes. Allow the tamales to stand for 15 minutes before serving.