Coconut Dumplings
The Quirky Foodster Team
Ingredients
- All-purpose flour — 250 g (2 cups)
- Baking powder — 1 tbsp
- Salt — 1/2 tsp
- Grated coconut — 50 g (1/2 cup)
- Sugar — 1 tbsp
- Coconut milk or water — 150 ml (2/3 cup)
Method
- Combine flour, baking powder, salt, grated coconut and sugar in a bowl.
- Gradually add the coconut milk, mixing to form a soft, slightly sticky dough.
- Knead briefly on a floured surface until smooth.
- Divide into small balls or elongated dumplings.
- Drop the dumplings into simmering soup, stew, or lightly salted boiling water.
- Cook for 10-12 minutes until they float and are cooked through.
Introduction: Soft, lightly sweet dumplings enriched with grated coconut, boiled and served as a side.
Cultural Background: Dumplings appear across Caribbean cooking in many forms; this coconut version adds natural sweetness and texture, and is traditionally boiled directly in a simmering stew or pot of soup, absorbing its flavour.
Tips: Keep the dough soft but manageable; too much flour will make dense dumplings. Cooking them directly in a stew adds extra flavour compared to plain water.
Variations: Add a pinch of nutmeg to the dough for warmth; swap grated coconut for finely chopped raisins for a different texture.
Storage: Store cooked dumplings in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a covered pan with a splash of water or directly in leftover stew until warmed through.
FAQs:
Q: Can I fry these instead of boiling?
A: Yes, though boiling is traditional; frying gives a firmer, golden exterior.
Q: Why do the dumplings float when done?
A: As the dough cooks through and air pockets form, it becomes buoyant — a reliable visual cue of doneness.
- All-purpose flour — 250 g (2 cups)
- Baking powder — 1 tbsp
- Salt — 1/2 tsp
- Grated coconut — 50 g (1/2 cup)
- Sugar — 1 tbsp
- Coconut milk or water — 150 ml (2/3 cup)
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