How to make Coconut Dumplin! (Inspired by @Colazsmithtv !)

Ingredients

• 2 Young Coconut (fresh, split and flesh removed; yields about 2 cups coconut milk and pulp)
• 1 small Pumpkin (peeled, diced and blended into puree (about 2 cups))
• 2 cups All-Purpose Flour (for dumpling dough)
• 1 medium Onion (diced)
• 1 Red Bell Pepper (diced)
• 1 Green Bell Pepper (diced)
• 1 Yellow Bell Pepper (diced)
• 1 Scotch Bonnet Pepper (minced; optional for heat)
• 2 stalks Green Onions (chopped)
• 1 tsp Dried Thyme
• 2 tsp Salt (adjust to taste at end)
• 1 tbsp Chicken Seasoning (e.g., Maggi or poultry spice blend)
• 4 Chicken Drumsticks (skin on, seasoned with salt and chicken seasoning)
• 1/2 cup Vegetable Oil (for frying chicken)
• 1/2 cup Grated Cheese (optional topping, such as cheddar or mozzarella)

Instructions

1. Prepare Vegetables

   Dice the onion, red, green, and yellow bell peppers, mince the Scotch bonnet (if using), chop the green onions, and set aside.

   Time: PT5M

2. Extract Coconut Milk

   Split the coconuts, scoop out the flesh, place it in the blender with 2 cups of water, blend until smooth, then strain through a fine mesh sieve into a large bowl. Reserve the coconut pulp (trash) for later use or freeze.

   Time: PT10M

3. Make Pumpkin Puree

   Peel and dice the pumpkin, then blend or process until smooth (about 2 cups). Set aside.

   Time: PT5M

4. Prepare Dumpling Dough

   In a mixing bowl combine the pumpkin puree, 2 cups all‑purpose flour, 2 tsp salt, and 1 tbsp chicken seasoning. Mix with a wooden spoon until a shaggy dough forms, then knead by hand until smooth and slightly tacky.

   Time: PT10M

5. Shape Dumplings

   Divide the dough into 25‑30 equal pieces, roll each into a ball, then flatten gently to about 1‑inch thickness.

   Time: PT5M

6. Cook Dumplings in Coconut Broth

   In the large stainless steel pot, bring the extracted coconut milk plus an additional 2 cups water to a gentle boil. Add the diced vegetables, thyme, and Scotch bonnet. Gently drop the dumplings in, reduce heat to a low simmer, and cook for 30‑40 minutes, stirring occasionally, until the dumplings are cooked through and the broth thickens.

   Time: PT40M

   Temperature: Low simmer

7. Fry Chicken

   Season the chicken drumsticks with salt and the remaining chicken seasoning. Heat 1/2 cup vegetable oil in a skillet over medium‑high heat. Fry the drumsticks, turning occasionally, until golden brown and cooked through (internal temperature 165°F), about 15 minutes.

   Time: PT15M

   Temperature: Medium‑high

8. Finish and Serve

   Taste the coconut broth and adjust salt if needed. Sprinkle grated cheese over the dumplings (optional). Plate a generous portion of dumplings with sauce, add a fried chicken drumstick on the side, and serve hot.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

22g

Carbohydrates

48g

Fat

22g

Fiber

5g

Ingredient Substitutions

• Instead of Young Coconut: 4 cans full‑fat coconut milk (use 2 cups) and 1 cup shredded coconut
• Instead of Pumpkin: Butternut squash, Acorn squash
• Instead of All-Purpose Flour: Gluten‑free flour blend (adjust liquid accordingly)
• Instead of Onion: Leeks, Shallots
• Instead of Red Bell Pepper: Yellow or orange bell pepper
• Instead of Green Bell Pepper: Red or yellow bell pepper
• Instead of Yellow Bell Pepper: Any color bell pepper
• Instead of Scotch Bonnet Pepper: Habanero pepper, Thai bird’s eye chili
• Instead of Green Onions: Chives
• Instead of Dried Thyme: Fresh thyme (use 1 tsp fresh)
• Instead of Salt: Sea salt
• Instead of Chicken Seasoning: Garam masala (use half amount), Cajun seasoning
• Instead of Chicken Drumsticks: Chicken thighs, Bone‑in chicken breast
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Grated Cheese: Parmesan, Vegan cheese

Equipment Needed

• Blender
• Fine Mesh Sieve
• Large Stainless Steel Pot
• Frying Skillet
• Mixing Bowl
• Wooden Spoon
• Measuring Cups and Spoons
• Chef's Knife
• Cutting Board
• Tongs (optional)

Critical Steps — Do Not Skip

• Extracting maximum coconut milk from the fresh coconut
• Achieving the correct dough consistency with pumpkin and flour
• Preventing the coconut broth from boiling over while simmering dumplings
• Ensuring chicken reaches safe internal temperature without burning

Chef Tips from the Video

• Reserve the coconut pulp (trash) and toast it for a crunchy topping later.
• For extra aroma, add a splash of lime juice just before serving.
• If you prefer a spicier broth, increase the amount of Scotch bonnet or add a pinch of cayenne.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove.

Freezer: Dumplings can be frozen raw on a tray, then transferred to a zip‑top bag for up to 2 months. Fry chicken can be frozen cooked for up to 2 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Coconut milk can be strained and stored in the refrigerator for 2 days.
• Raw dumplings freeze well; place on a parchment‑lined tray, freeze, then bag.
• Marinate chicken a few hours ahead for deeper flavor.

Frequently Asked Questions