Ingredients

• 1/2 cup masa harina (tortilla flour)
• 5 cups water
• 1 1/2 cups chopped fresh pineapple
• 2/3 cup sugar

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Instructions

1. Whisk together flour and 2 cups water in a 3-quart heavy saucepan.
2. Purée pineapple with sugar and remaining 3 cups water in a blender until smooth and pour through a sieve into flour mixture. Stir mixtures together with a wooden spoon and simmer, stirring constantly, 15 minutes.
3. Atole keeps 1 day, cooled completely before being covered and chilled. Reheat before serving.