Instructions: Soak corn husks in hot water until they are pliable. Tear 2 corn husks into strips for tying the tamales closed.

To prepare dough: Cream together brown sugar and shortening. In a separate bowl, mix flour and salt. Alternately add flour, then juice to sugar-shortening until a firm dough forms. Beat in baking powder.

To prepare filling: Chop banana chips, almonds and coconut together in a blender or food processor.

To assemble: Spread 1-2 tablespoons masa dough in each corn husk. Sprinkle 2 tablespoons filling over masa, then press in one pineapple chunk. Fold corn husk over dough and filling and tie together.

Arrange tamales so they are not touching in a steamer pan over boiling water.

Cover and steam 1 hour over medium high heat, checking water level periodically and adding water if needed.

Meanwhile, process remaining pineapple chunks with fruit juice and brown sugar to make a smooth sauce. To serve, cut open tamales and spoon fruit sauce over top. Garnish with dollop of whipped cream and a sprinkle of lime zest.

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