Recipe Ingredients

3 cups grated coconut (1 large)
2 cups fresh corn flour
4 ounces raisins (optional)
6 ounces shortening
1/2 cup flour
3/4 pound brown sugar
3/4 pound pumpkin
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.

Note: Wax paper will work instead of banana or plantain leaves.

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Maricopa, Arizona

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