How to make Antiguan ducana (with features)

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and can mimic the creaminess.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Butternut squash offers similar sweetness and texture.

Add 2.5 cups of grated coconut to a bowl.

Add 2.5 cups of grated sweet potato to the bowl and mix together.

Add 1 cup of cane sugar and 1 cup of brown sugar to the mixture.

Add 1 tablespoon of nutmeg and 2 tablespoons of cinnamon and mix everything together.

Add 2 cups of flour and mix it in.

Add 1/3 can of coconut milk and mix that in.

Add 2 tablespoons of vanilla extract and mix once more.

Perform a consistency check; the mixture should be barely falling off the spatula, not running off nor sticking to it.

Add 0.5 cup more flour if needed to achieve desired consistency and mix it in.

Add 0.5 cup of sun-dried raisins and mix it in.

Lay out aluminum foil and plop a scoop of the mixture in the middle, shaping it a bit.

Fold the foil in half and crimp and fold the edges to seal the pocket.

Bring a large pot of water to a boil on the stove while wrapping the ducana pockets.

Once wrapped, carefully add the ducana pockets to the boiling water.

Cover the pot with a lid and leave it boiling for about 30 minutes.

Drain the water from the pot and carefully remove the pockets, allowing them to cool in a colander for 15-20 minutes.

Unwrap the ducana pockets and serve.

Cooking Techniques

Equipment Needed

Spice Level: