Pineapple and Coconut Tamales with Caramel Sauce

**Prepare the Corn Husks:** Soak the corn husks in hot water for at least 30 minutes, or until pliable. Drain well before using.

**Make the Masa:** In a large bowl, whisk together the masa harina, baking powder, and salt.

**Cream Fats & Sugar:** In a separate large bowl, using a stand mixer or electric hand mixer, cream together the softened butter, shortening, and sugar until light and fluffy.

**Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice, and mixing until well combined. The mixture should be smooth and slightly loose. If it's too dry, add a little more pineapple juice, 1 tablespoon at a time.

**Fold in Pineapple and Coconut:** Gently fold in the chopped pineapple and cream of coconut, and shredded coconut (if using) into the masa mixture.

**Assemble the Tamales:** Open a corn husk and spread about 1/4 cup of the masa mixture evenly onto the husk, leaving a 1-inch border on the sides and the bottom of the husk. Fold one side of the husk over the filling, then fold the other side over, creating a sealed package. Fold the bottom of the husk up, or leave it open if the husk is too short.

**Steam the Tamales:** Arrange the tamales vertically in a steamer basket set inside a large pot. Add water to the pot, ensuring the water level is below the steamer basket. Bring the water to a boil, then reduce the heat to medium-low, cover, and steam for 1 hour 30 minutes to 2 hours, or until the tamales are firm and the masa pulls away easily from the husk. Check the water level periodically and add more if needed to prevent the pot from drying out.

**Make the Caramel Sauce:** In a medium saucepan over medium heat, add the sugar. Cook, stirring constantly with a wooden spoon or heat-resistant spatula, until the sugar melts and turns a deep amber color. Be careful not to burn the sugar.

Carefully pour in the heavy cream and whisk vigorously. The mixture will bubble up, so be cautious. Continue whisking until smooth.

Remove from heat and stir in the butter and sea salt until melted and well combined.

Let the tamales cool slightly before serving. Drizzle generously with the homemade caramel sauce.

Serve warm and enjoy!