HOW TO MAKE JAMAICAN COCONUT BOILED DUMPLINGS

Ingredients

• 2 cups Water (for the coconut broth)
• 2 cups Coconut Milk (Full‑fat; fresh grated coconut or high‑quality canned brand)
• 2 teaspoons Salt (Divided – 1 tsp for broth, 1 tsp for dough (adjust to taste))
• 4 cups All-Purpose Flour (Sifted before use)

Instructions

1. Prepare Coconut Broth

   Add water, coconut milk, and 1 teaspoon salt to a medium saucepan. Bring to a gentle boil, then cover and simmer for 10 minutes to meld flavors.

   Time: PT10M

   Temperature: medium-high

2. Combine Dry Ingredients

   While the broth simmers, place 4 cups sifted flour and 1 teaspoon salt into a mixing bowl. Mix briefly with a fork or whisk.

   Time: PT5M

3. Form the Dough

   Create a well in the center of the flour mixture and pour in about 1 cup of the hot coconut broth. Stir with a wooden spoon until a shaggy dough forms, then knead by hand until smooth and firm. If the dough feels sticky, sprinkle a little extra flour and continue kneading.

   Time: PT15M

4. Shape the Dumplings

   Pinch off small portions of dough (about the size of a walnut), roll them into smooth balls, then gently flatten each ball to a 1‑inch diameter disc. Place the formed dumplings on a tray, keeping them evenly spaced.

   Time: PT10M

5. Boil the Dumplings

   Return the saucepan to the stove, bring the remaining coconut broth to a rolling boil, then gently add the dumplings. Cover and cook for 12‑15 minutes, or until the dumplings float to the surface. Reduce heat to a simmer and continue cooking for a total of 50 minutes, stirring gently every 10 minutes to keep them from sticking to the bottom.

   Time: PT50M

   Temperature: medium

6. Serve

   Using a slotted spoon, lift the dumplings out of the broth and transfer to a serving bowl. Serve hot, optionally drizzling a little of the coconut broth over the top.

   Time: PT5M

Nutrition Facts

Calories

880

Protein

8 g

Carbohydrates

140 g

Fat

32 g

Fiber

6 g