- 3 cups grated coconut (1 large)
- 2 cups fresh corn flour
- 4 ounces raisins
- 6 ounces shortening
- 1/2 cup flour
- 3/4 pound brown sugar
- 1/2 pound sweet potato
- 1 cup milk
- 1 teaspoon powdered cinnamon
- 1 teaspoon grated nutmeg
- 1 teaspoon almond essence
- 1 teaspoon salt
- Grate coconut, pumpkin and sweet potato. Mix in sugar, liquids and spices. Add
raisins and flour last and combine well.
- Melt shortening before adding with milk.
- Fold a few tablespoons of the mixture in steamed plantain leaves. Cut into squares
about 8 inches wide.
- Steam Conkies on a rack over boiling water in a large pot or in a steamer until
they are firm and cooked.
Wax paper will work instead of banana or plantain leaves.