Brazilian Sweet Corn and Pineapple Dessert

2020 Passport to Flavor recipe - Americas

(Sweet Pamonha) - A sweet take on a traditional Brazilian pamonha, filled with a bright and tropical fruit filling and dusted with powdered sugar.

Photo of Brazilian Sweet Corn and Pineapple Dessert

INGREDIENTS:

15 ounces DOLE Pineapple Tidbits in Juice
1 cup frozen DOLE Papaya Chunks partially thawed
3/4 cup granulated sugar divided
1/2 teaspoon kosher salt divided
3 cups masa harina
1/2 Tablespoon baking powder
1/2 cup vegetable shortening
1/4 cup salted butter cubed softened
2 cups evaporated milk
1/2 Tablespoon vanilla extract
3/4 cup fruit filling sub-recipe
3 cups sweet masa harina dough sub-recipe
10 large corn husks soaked in warm water
10 corn husks long strands
2 cups fruit filling sub-recipe divided
as needed powdered sugar for garnish

DIRECTIONS:

  1. To Prepare Fruit Filling:

    1. In a 1-quart sauce pot, combine pineapple tidbits with juice, papaya chunks, 1/2 cup of granulated sugar and 1/4 teaspoon kosher salt.

    2. Bring to a simmer over medium heat, and continue to simmer, stirring occasionally, until the mixture is thick and sticky.

    3. Remove from heat and allow to cool.

    *Filling is divided between the dough and the build.

  2. To Prepare Sweet Masa Harina Dough:

    1. In a large bowl, combine the masa harina, baking powder, 1/4 cup granulated sugar, 1/4 teaspoon kosher salt, vegetable shortening, cubed butter, evaporated milk, vanilla extract, and ¾ cup of prepared fruit filling. Knead until well combined. The consistency should be soft.

      **If the dough is too moist, add more masa harina. If it is too firm, add a little more evaporated milk.

    2. Use immediately.

  3. To Prepare Brazilian Sweet Corn and Pineapple Dessert:

    1. Place about 1/3 cup of the dough on the corn husk. Spread out evenly in a thin layer to the edges of the husk.

    2. Place approximately 2 tablespoons of the fruit filling down the center of the dough and wrap the husk around the filling. Tie off with long strands of extra corn husk forming pamonhas. Repeat with remaining dough and husks.

    3. Place a large stock pot over medium heat. Fill with water and bring to a light boil.

    4. Place the pamonhas in prepared pot. Make sure all the parcels are completely submerged, then cover with a lid.

    5. Cook for 40 minutes at medium heat, until the husks turn a yellowish color. 

    6. Drain and allow to cool slightly.

  4. To Serve:

    1. Unwrap, plate and garnish each with a dusting of powdered sugar. Serve immediately.

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