Caribbean Conkies (Sweet Cornmeal Coconut Parcels) – Authentic Recipe

A cherished treat across Barbados, St. Vincent, Antigua, and other islands, Conkies are soft, sweet, spiced cornmeal dumplings steamed in banana leaves. Traditionally made for celebrations like Barbados’ Independence Day, but delicious any time of year.

Moist, fragrant, and full of texture—this classic recipe brings the Caribbean right to your kitchen.

Ingredients (Makes 10–12 Conkies)

Dry Ingredients

• 2 cups fine yellow cornmeal

• 1 cup grated fresh coconut (or unsweetened shredded coconut)

• 1 cup grated pumpkin (calabaza or butternut squash works too)

• ½ cup grated sweet potato

• ½ cup raisins (optional, but traditional)

• 1 tsp grated nutmeg

• 1 tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp salt

Wet Ingredients

• ½ cup brown sugar (adjust to taste)

• ¼ cup melted butter

• 1 tsp vanilla extract

• 1 cup whole milk or coconut milk

• 1–2 tbsp golden apple jam or guava jam (optional for added moisture & flavor)

• Banana leaves (washed, trimmed, and cut into 10–12 squares)

• Kitchen twine for tying

Preparing the Banana Leaves

1. Wipe each leaf clean.

2. Pass the leaf quickly over an open flame or hot burner until it becomes shiny and pliable—this prevents tearing.

3. Cut into pieces large enough to fold into small packets.

Instructions

1. Combine Dry Ingredients

In a large bowl, mix the cornmeal, grated coconut, pumpkin, sweet potato, raisins, spices, and salt. This forms the heart of the conkie batter—sweet, earthy, and aromatic.

2. Add Wet Ingredients

Stir in the brown sugar, melted butter, vanilla, and your choice of milk. If the mixture is too stiff, add a little more milk. You’re looking for a thick, spoonable batter—not runny, not dry.

3. Sweeten & Richen

For a truly luxurious conkie, mix in a spoonful of golden apple jam, guava jam, or even extra butter.

4. Prepare the Packets

• Place 2–3 tablespoons of batter in the centre of each leaf.

• Fold the sides over tightly, forming a neat rectangular parcel.

• Tie with twine if needed.

5. Steam to Perfection

Place conkie parcels in a steamer or a large pot with a rack. Steam for 45–50 minutes, until firm with a pudding-like texture.

6. Serve Warm

The aroma alone will transport you straight to the Caribbean. Enjoy warm with tea, cocoa, or as a festive dessert.

Tips for the Best Conkies

• Fresh pumpkin gives unmatched flavor—avoid canned if possible.

• Coconut milk makes the batter richer and silkier.

• Don't skip steaming—boiling will make them soggy.

• Add chopped mixed peel or diced pineapple for a St. Vincent–style twist.

  
  

Final Note

Conkies taste even better the next day once the flavors settle. Warm them up slightly before serving.