1 Steep corn husks in a container full of hot water for 10 minutes or until soft. Set aside.
2 To assemble tamales, place two tablespoons of strawberry tamal dough and fill with strawberries, cream cheese, strawberry jam and raisins. Wrap and set aside.
3 Repeat the process with the pineapple tamale dough, but fill instead with shredded coconut and pineapple in heavy syrup.
4 Fill a tamale steamer pot with water and a clean coin. Adjust the steamer rack and arrange tamales. Cover and cook for 1 hour or until tamales are cooked through and fluffy.
5 Serve tamales with atole or champurrado and enjoy.