Gary Rhodes and Ezekial Jackson make sweet potato and coconut wraps from Antigua. Try pairing them with pineapple salad for a stunning dessert
By Gary Rhodes
  • Rating:
  • Serves: Makes 6 pancakes
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 900 g sweet potatoes, finely grated
  • 1 small coconut, finely grated
  • 55 g plain flour
  • 85 g caster sugar
  • ¼ tsp grated nutmeg
  • ¼ tsp ground cinnamon
  • 30 g softened butter

Tips and Suggestions

ducana is a perfect match for pineapple salad. Its a good idea to drizzle over some of the syrup from the pineapple before serving.


1. Mix the sweet potato, coconut, flour, sugar and spices in a large bowl. Stir in the butter to make a sticky paste.

2. Lay out a piece of tin foil on a work surface and tip enough mixture to make a rectangle about 5cm by 3cm, and 2cm high. Wrap the tin foil around it to create a sealed packet. Repeat with the remaining mixture.

3. Bring a large pan of water to the boil. Carefully drop the ducana parcels into the water and cook for 15 minutes.

4. Remove from the pan and unwrap before serving.

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