Jamaican Coconut-Stuffed Duckanoo

Ingredients

• 2 cups (400g) grated coconut 2 cups (400g) grated coconut
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• 8 banana leaves, cut into 8x8 inch squares 8 banana leaves, cut into 8x8 inch squares

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 40g, 25g
• Protein: 2g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the grated coconut, brown sugar, coconut milk, flour, cinnamon, nutmeg, allspice, salt, and vanilla extract. Mix well until all the ingredients are thoroughly combined.
2. 2.
   Take a banana leaf square and place a spoonful of the coconut mixture in the center. Fold the leaf over the filling to form a rectangular packet. Secure the edges with toothpicks or kitchen twine.
3. 3.
   Repeat the process with the remaining banana leaves and coconut mixture.
4. 4.
   Fill a large pot with water and bring it to a boil. Place a steamer basket or colander in the pot.
5. 5.
   Carefully place the wrapped Duckanoo packets in the steamer basket, making sure they are not overcrowded. Cover the pot and steam for about 1 hour, or until the Duckanoo is firm and cooked through.
6. 6.
   Remove the Duckanoo from the steamer and let them cool slightly before serving. Remove the toothpicks or twine before enjoying.

Treat your ingredients with care...

• Grated coconut — Make sure to use fresh or frozen grated coconut for the best flavor and texture. If using frozen, thaw it before using.
• Banana leaves — If fresh banana leaves are not available, you can use parchment paper as a substitute. However, the authentic flavor and aroma of the dish may be slightly compromised.

Tips & Tricks

• For added flavor, you can sprinkle some freshly grated nutmeg on top of the Duckanoo before steaming.
• If you prefer a sweeter dessert, you can increase the amount of brown sugar in the filling.
• Serve the Duckanoo warm for the best taste and texture.
• Leftover Duckanoo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently before serving.

Serving advice

Coconut-Stuffed Duckanoo is traditionally served as a dessert. It can be enjoyed on its own or paired with a scoop of vanilla ice cream for a delightful contrast of flavors and temperatures.

Presentation advice

To enhance the presentation, carefully unwrap the Duckanoo from the banana leaves and place them on a serving platter. Garnish with a sprinkle of shredded coconut or a dusting of powdered sugar for an elegant touch.