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

Cook Time 15

Total Time 30

Servings people

Calories 361kcal

Author Charla

Ingredients

To re-hydrate the coconut

1¼ 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)
1½ cups coconut milk (350ml) can use water instead

Instructions

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.

Notes

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.

Nutrition