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dumplings in a bowl

Caribbean Boiled Coconut Dumplings

Learn how to make some delicious island style coconut dumplings using only a handful of ingredients. They are great to add to your stew, soup or to serve as a side dish to some of your favourite Caribbean cuisines.
Course Side Dish
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 7 people
Calories 361kcal
Author Charla


To re-hydrate the coconut

  • cup shredded coconut (95g)
  • warm water (350ml)(roughly 1½ cups)

To make the dumpling

  • 3 cups gluten free flour (458g) I used Bob Red Mills 1 to 1 flour
  • 2 tablespoon sugar I used powdered coconut sugar
  • ½ teaspoon pink salt (24g)
  • cups coconut milk (350ml) can use water instead


To re-hydrate the coconut

  • Fill a ¾ of a large saucepan with water, bring to the boil and add ½ teaspoon of pink salt.
  • Meanwhile, add the shredded coconut to the blender.
  • Start to add some of the warm water, a little at a time until the coconut breaks down into what looks like soft grated coconut/almost like a paste.

To make the dumplings

  • Place the flour, sugar and pink salt in a bowl and whisk to evenly combine.
  • Add the coconut to the centre of the bowl.
  • Add a small amount of coconut milk/water and proceed to knead to make a dough ball (how much liquid you use will vary, you may need more or less than what is stated).
  • Once the dough has been made, it should be firm, not sticky, if it is sticky, add more flour until the desired results are achieved.
  • Pinch off about a golf ball sized amount of dough, roll into a ball and then flatten it (about ½ inch) so it looks like a flat disc. Repeat this step with the rest of the dough.
  • Carefully lower each dumpling onto the pot of boiling water.
  • Boil the dumpling for roughly 15 minutes (they will start to float when they are ready).
  • Use a slotted spoon to remove them.


  • Keep the saucepan with water boiling while you make the dumplings, don't remove it from the stove or switch it off.
  • The water MUST be piping hot when adding the dumpling or you may compromise the texture.
  • Adding the sugar helps to balance out the flavour from the coconut and pink salt. I used powder coconut sugar so it blends in more seemingly but raw cane sugar works too. 
  • The total amount dumplings you make will vary depending on their size. I made 7 in total.
  • To ensure you have an even amount of dumplings then split the dough into equal portions.
  • Feel free to use fresh coconut instead, if you find this more accessible.
  • If you plan to add these dumplings to a stew or soup, please boil for at least 15 minutes so the dumplings have time to cook through.


Calories: 361kcal | Carbohydrates: 50g | Protein: 7g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 215mg | Potassium: 161mg | Fiber: 6g | Sugar: 12g | Vitamin C: 1mg | Calcium: 46mg | Iron: 4mg