Title: Kanki
Categories: Caribbean Dessert Hawaii
Yield: 6 Servings

450	g	Cornmeal, fine
350	g	Coconut, fresh, chopped.
575	ml	Milk, fresh
100	g	Currants, or raisins
50	g	Margarine, melted.
100	g	Sugar, brown
4	tb	Water
1/4	ts	Nutmeg
2	dr	Almond essence, or more.
		Foil

Put the cornmeal in a large bowl. Liquidise the coconut with the milk, and add to cornmeal. Add all the ingredients and stir well. Make pockets from the foil, each approximately 13cm x 15 cm [5in x 6in], leaving an opening in the short side and fold over well the edges of the remaining two sides, to ensure that they are sealed.

Put about one or two spoonfuls of the mixture into each pocket and fold over the top, to seal.

Place in a large saucepan of boiling water and simmer for approximately 1 hour.

To serve, remove foil. Can be served with fresh cream.

Can be made from one fresh coconut.-RG

from CARIBBEAN AND AFRICAN COOKERY by ROSAMUND GRANT typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 12 Feb 98

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